Thursday, October 9, 2014

Pumpkin & Chocolate Chip Bread

This moist recipe makes 3 loaves - perfect for giving one away, tucking another in the freezer and eating one fresh.  Seasonally delicious . . .

Pumpkin & Chocolate Chip Bread

3 1/2 C. flour
3 C. sugar (next time I plan to cut this as the chips make up for extra sweetness)
2 tsp. baking soda
2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground cloves
4 eggs
1 - 15 oz. can of pumpkin
3/4 C. oil
2/3 C. water
12 oz. bag of semi-sweet chocolate chips

In a large bowl, combine the dry ingredients.  In another bowl, whisk the eggs, pumpkin, oil and water.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.  Pour into three 8x4" loaf pans that have been well-greased.  Bake at 350 for 50-60 minutes or until toothpick comes out clean.  Cool for 10 minutes before removing to wire racks to cool completely.

No comments: