Chocolate Chip Pumpkin Bread with @Torani

We received two bottles of Torani syrup to try – Hazelnut and Pumpkin Pie.  The hubby and I L-O-V-E pumpkin pie so I was thrilled to receive this!  I'm not a huge Hazelnut fan, so I am letting hubby and also the teens at church devour that one.  I know, I know, you're thinking "NOT a hazelnut fan????"  But sadly, Hazelnut Fan I am not.  I don't want to mislead you….  🙂

When the Torani syrups arrived, I immediately wanted to try it.  So, I made a cup of coffee and added a tiny bit of milk and a teaspoon of Pumpkin Pie syrup.

The SMELL of the coffee with Torani syrup was just delicious.  And the taste was even better.  It was sweet, delcious, and a perfect cup of coffee for the holiday season!

We have a favorite recipe around here that we like to make year round – Chocolate Chip Pumpkin Bread.  I decided to give the recipe a makeover and substitute some of the sugar with Torani Pumpkin Pie syrup.  Here's what I did:

• 1 cup brown sugar
• 1 cup white sugar
• 3/4 cup Torani pumpkin pie syrup
• 3/4 cup applesauce
• 1/4 cup olive oil
• 2/3 cup water
• 1 can (15 oz) of pureed pumpkin
• 4 eggs
• 3 1/2 cups flour
• 1/2 TBSP cinnamon
• 1 1/2 tsp salt
• 2 tsp baking soda
• 1/2 tsp nutmeg
• 1 cup semisweet chocolate chips

I mixed all of the ingredients together and poured them into these cute silicone Christmas molds and cooked them at 350 for 20 minutes or so.  You can also bake them a larger pan for an hour or less, depending on the size of the pan.  

This is how they turned out:

The Torani Pumpkin Pie syrup DEFINITELY added something extra special to this old family favorite of ours!  It added a new flavor and a different kind of sweetness.  Simply delicious!

**This is a sponsored post from Torani and She Speaks**