As I’ve mentioned before, it’s a rare thing to find a snack that every child likes. While I hesitate to give a definite guarantee on this one, I don’t think I’ve had a child yet who has refused it!
I like to have the children help me make this on a day when we have a pumpkin cut open in the sensory table. That way, we can easily make comparisons between the texture of the uncooked pumpkin and the cooked (and canned) pumpkin. This is also a very aromatic recipe, and I like to take advantage of that, having the children smell the spices and the vanilla as they are added. By taking the time to talk about textures and smells, you’re enhancing not only the child’s sensory experience, but also his language experience. I also like to build in a literacy experience by having the ingredients listed on a poster and then having the children help me match some of the letters on the containers. Of course there’s also the math opportunity as you count eggs and cups full of flour. (Read this article for more ways that children benefit from cooking activities.)
Without further ado, here’s the recipe:
Chocolate Chip Pumpkin Bread
1 cup butter or margarine, softened
2 c sugar
1 (15 oz.) can pumpkin (or half of the larger sized can)
1 tsp vanilla
3 ½ cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 tsp nutmeg
½ tsp ginger
½ tsp cloves
1 ½ cups semi-sweet chocolate chips (Optional. Though I suppose it wouldn’t be called Pumpkin Chocolate Chip Bread, then would it?)
Mix the first five ingredients. Mix dry ingredients together and then add to the wet ingredients. Fold in the chocolate chips last. Divide between two large, well greased loaf pans. Bake at 350 for 65-75 minutes, or until toothpick inserted in the center comes out clean.
If you’re working with time constraints, you can make a batch ahead of time, and the, through the magic of television, have the bread ready in time for snack!
Enjoy one of fall’s perfect treats!
For more favorite fall activities, click here!
Center photo by shuttermon.