Monday, November 10, 2008

Super Yummy Pumpkin Chocolate Chip Bread

It's that time of year to get the canned pumpkin cooking in your kitchen! We're not big pumpkin pie eaters unless there's a good amount of whipped cream available, but like this recipe for a holiday pumpkin treat. Great warmed with butter or just by itself, with a big glass of milk......mmmmmm

15 oz canned pumpkin
4 eggs
1 Cup vegetable oil
2/3 Cup water
3 Cups white sugar (I sub one cup with brown sugar)
3 1/2 Cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
12 oz chocolate chips

Preheat oven to 350 degrees F. Grease and flour 4 7x3 loaf pans. I actually always have enough for one additional 8x4 loaf, so keep this in mind. Or grease muffin tins.

In a large bowl mix pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl whisk dry ingredients, but not chips.

Add the dry to the wet ingredients and mix until just blended. Add chocolate chips and mix thoroughly. Pour into prepared pans.

Bake for about 50 minutes, or 35 minutes for muffins. Done when a toothpick inserted comes out clean.

This recipe gets better with age so plan to make a day ahead if possible. Makes a lot so share with friends!

1 comment:

Cassie and Lou said...

Jenny, you need to have Kevin post his super yummie smoothie out here...that way I always have the recipe...