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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Pumpkin Bread Recipe

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This recipe for Chocolate Chip Pumpkin Bread is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 cup shortening
4 eggs
3/4 cup water
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cloves
2 2/3 cup sugar
1 can (16 oz.) pumpkin
3 2/3 cup all-purpose flour
1 1/2 tsp. salt
1 tsp. ground cinnamon
2/3 cup chocolate chips
Directions:
Directions:
Heat oven to 350º. Grease bottoms only of three 9"x5"x3" loaf pans. Mix shortening & sugar in large bowl. Add eggs, pumpkin and water. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves. Stir in chocolate chips. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour, 10 minutes. Cool slightly, then loosen sides of loaves from pans, remove from pans. Cool before slicing. To store, wrap & refrigerate up to 10 days.

 

 

 

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