Chocolate Chip Pop Tart Pumpkin Bread

Idaho Falls Food Blog

I am writing this from our car.  We are taking a day trip to Salt Lake City.  I like going on mini road trips.  It reminds me that there is a world out there beyond my backyard and my Idaho Falls food blog.  And, I am not looking at it on a computer screen.  Also the best conversations had are usually on the road. It’s a quick trip but we’ll be able to talk about why people write on public restroom walls, the debt ceiling, the government shutdown, and what our three and a half year old might be thinking about as he stares out the car window.

7-14-12s-5

This is my third pumpkin recipe this fall and it isn’t even the middle of October yet.  I got the idea for this bread from The Food in my Beard.  I think I have mentioned this blog before. The author is painfully creative.  He comes up with the craziest creations.  Some of them I don’t even want to try because they seem too over-the-top (to me).  But some of the stuff he puts together makes jealous I did not think of it before him.

This bread is just plain fun!  There are Pop Tarts “in” it! How is putting Pop Tarts in sweet pumpkin bread not fun? Although it makes me wonder what else I could put Pop Tarts in.  I get overwhelmed with the endless possibilities!

Idaho Falls Food Blog

Idaho Falls Food Blog

Chocolate Chip Pop Tart Pumpkin Bread

Ingredients

  • 1 c. white sugar
  • 1 c. brown sugar
  • 1 & 3/4 c. or one 14.5 oz. can pumpkin
  • 1/2 c. 1 stick melted unsalted butter
  • 4 oz. sour cream
  • 3 eggs
  • 1 Tbsp. baking powder
  • 4 to 5 cups flour I used 5. Next time I will try 4 and ½
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. kosher salt
  • 6 chocolate chip Pop Tarts
  • 1 c. semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350F.
  2. Line two bread pans with parchment paper (or you could butter them).
  3. In the bowl of a stand mixer cream the sugar, butter, pumpkin, sour cream, and eggs.
  4. Sift together the flour, baking powder, pumpkin pie spice, and salt.
  5. Add dry ingredients slowly to the wet in the stand mixer until well combined.
  6. Spread a thin layer of batter on the bottom of each lined bread pan.
  7. Place 1 and ½ of a Pop Tart on top of the batter.
  8. Spread another layer of batter on top of the Pop Tarts.
  9. Sprinkle batter evenly with half of the chocolate chips about ¼ cup for each loaf.
  10. Place Pop Tarts on top of batter and chocolate chips.
  11. Divide the remaining batter between each pan and spread evenly on top.
  12. Sprinkle evenly with remaining chocolate chips about ¼ cup for each loaf.
  13. Place both pans of batter into the preheated oven and bake for 50 to 60 minutes.
  14. Remove bread from oven, let cool, slice and EAT!
  15. Adapted From Basic Nut Bread recipe p.156 of A World of Breads by Dolores Casella

Idaho Falls Food Blog

4 Comments

  1. Jenn says:

    This is one of the most creative pumpkin recipes I have seen this year. It sounds yummy too. Pinned.

    1. Juliana Walters says:

      What a huge compliment! Thank you so much!

  2. dan says:

    Love the twist here. With so many pop tart flavors, the possibilities really are endless!

    1. Juliana Walters says:

      You’ll have to forgive me, I’m a little star struck. You’re pretty much a food genius! Thanks for taking the time to look at my post. And thanks for all of the inspiration!

Comments are closed.