Wednesday, March 17, 2010

Pumpkin Chocolate Chip Bread

A moist, dessert bread with a delicious taste of pumpkin and spices, add chocolate and it's even better by Lacey Johnston.
Yields 2 Loafs
Print Recipe
  • 1 (15 oz.) can Pumpkin
  • 3 cups Sugar
  • 4 Eggs
  • 2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 2/3 cup Water
  • 1 1/2 cups Chocolate Chips
  • 1 cup Cooking Oil
  • 3 1/3 cups All-Purpose Flour
  • 1 1/2 tsp Kosher Salt
  • 1 tsp Ground Nutmeg
  1. Preheat oven to 350* degrees and grease 2 loaf pans, set aside.
  2. In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
  3. Add eggs and beat well, set aside.
  4. In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
  5. Slowly add flour mixture and water to sugar mixture in three additions, beat on low speed after each addition just until combined.
  6. Beat in pumpkin and chocolate chips until combined.
  7. Pour evenly into greased loaf pans, bake for 55 - 65 minutes or until toothpick comes out clean, rotate once during cooking time.
  8. Cool in pans on wire rack for 10 minutes.
  9. Remove from pans and let cool completely.
  10. Wrap in cellophane and store overnight in refrigerator, stays fresh for up to 5 days if stored in the fridge.  For long term storage, wrap in cellophane, then foil and store in freezer for up to 3 months.  Let dethaw overnight in refrigerator before eating.

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