Sunday, November 4, 2012

Chocolate Chip Pumpkin Bread

I decided to round out pumpkin week with a quick bread recipe.  The cinnamon in this recipe helps to blend the chocolate and pumpkin flavor.  In addition to a quick snack, a slice of this scrumptious bread slathered with some light cream cheese made a wonderful breakfast with coffee.  I thoroughly enjoyed finding many ways to use pumpkin puree and I hope you did as well.



Chocolate Chip Pumpkin Bread
Makes 2 loaves

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/2 cups canola oil
1 1/2 cups (6 ounces) semisweet chocolate chips

In a large bowl, combine the flour, cinnamon, salt and baking soda.  In another bowl, beat the eggs, sugar, pumpkin and oil.  Stir into dry ingredients just until moistened.  Fold in chocolate chips.

Pour into two greased 8 x 4-inch loaf pans.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

From A Taste of Home

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