Saturday, October 06, 2012

Pumpkin Chocolate Chip Bread

Just had to share one more conference weekend favorite:

This recipe is from my mom and it is GOOD. Fall and pumpkin bread go hand-in-hand in my book. We always have a couple loves of this around to snack on during October General Conference. You can whip up the batter in just a few minutes and I think it's way better than any pumpkin bread I've had from a bakery.

Pumpkin Chocolate Chip Bread

Put the following in a large mixing bowl:
1 15 oz can of canned pumpkin (about 2 cups)
3 cups of sugar
4 large eggs
1 cup canola or vegetable oil (I use 3/4 c. oil and 1/4 cup applesauce - I think it's even better that way)
MIX TOGETHER until smooth, then add:
3 1/3 cups of flour, one cup at a time
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
(if you don't have cloves and/or nutmeg, allspice also works well)
MIX TOGETHER, then add:
1 c. semi-sweet chocolate chips and fold them into the batter
Add 1/2 cup to 1 cup chopped walnuts or pecans if you like

Grease loaf pans. Put into 2 large loaf pans or 3 smaller loaf pans (fill about 2/3 of the way). Bake at 325 F for 60-70 minutes (until a fork or toothpick inserted in the center comes out with just a few crumbly bits of bread).


3 comments:

Cheryl said...

We love pumpkin bread too. It's also great as muffins to take to friends!

chibbylick said...

Does no one actually cook pumpkin in the USA? We don't get pumpkin from a can here in Australia, we cut up a pumpkin and cook it! I wonder if canned pumpkin is like steamed fresh pumpkin, or like pumpkin that is baked then mashed? What spices are in canned pumpkin? I have no idea how to follow this recipe!

Jonah and Aja said...

We lives in new zealand and made our pumpkin for this recipe just the way you have described. It came out better than ever as you might expect. Fresh is always better than canned. That makes me want to make some pumpkin soup.

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