Friday, October 23, 2009

Chocolate Chip Pumpkin Bread

I've had the recipe for this pumpkin bread for well over 25 years now. It's one of those no fail, easy to make, improves with age, and can be frozen kind of recipes. You can throw it together in no time flat and always have it available by making a few extra and popping them into the freezer.
All you do is get a very large bowl, put all your dry ingredients into the bowl, whisk, make a well in the center and dump in the rest of the ingredients and stir. That's it ! What you decide to add in is entirely up to you and what flavors you like with pumpkin. It can be chocolate chips. like the ones I made, chopped nuts such as pecans or walnuts, raisins ( my son's favorite) or maybe even some pumpkin seeds?

Chocolate Chip Pumpkin Bread

3 1/2 cups A.P. flour
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
Pinch ground ginger
Pinch of cloves
3 cups sugar
1 cup canola oil
4 eggs
2/3 cup water
2 cups canned pumpkin
1 cup chocolate chips ( or nuts or whatever you like)

Preheat oven to 350. Grease and flour loaf pans.
1. Combine dry ingredients in a large bowl and whisk to combine.
2. Make a well in the center and add remaining ingredients.
3. Mix til smooth.
4. Pour into loaf pans.
5. Bake 45 minutes to 1 hour ( depending on size of loaf pans.)
Yield : I used the smaller disposable pans ( 3" x 6") and this recipe made 6 loaves.
If you use the larger loaf pans it will make 2 loaves.
6. Let the loaves cool completely before turning out of the pans. This does improve and it really better the next day...or the day after..if there's actually any left !!

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