Marion Martignetti, who lives in Hingham, Massachusetts, has been baking this pumpkin bread religiously since her children were in high school. It was the snack she brought to sporting events, and she thanks Marilyn Cheney, a teacher at Milton Academy, for first sharing the recipe. I first tasted this bread in Nashville at Marion’s cousin Judy Wright’s home. What I love about this pumpkin bread recipe is that it is different from the norm. It has a generous amount of spices and those flavors play well with the chocolate chips. Plus, the bread has a lot less sugar than many pumpkin breads, and you don’t miss it.
This recipe is one of my favorites from my new cookbook – Anne Byrn Saves the Day.