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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

Bread- Pumpkin Chocolate Chip Bread Recipe

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This recipe for Bread- Pumpkin Chocolate Chip Bread is from Bodell Bistro From the Ol' Green Pot, 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:  
1/2 c. margarine or butter, softened
1 c. sugar
2 eggs
1 3/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. ground cloves
3/4 c. mashed, cooked pumpkin
3/4 c. semisweet chocolate chips
3/4 c. chopped pecans
Directions:
Directions:
Cream together margarine and sugar. Add eggs, one at a time. Sift together flour, soda, salt, cinnamon, nutmeg, ginger, and cloves. Add flour mixture to creamed mixture alternately with pumpkin. Stir in chocolate chips and 1/2 cup pecans. Spoon mixture into greased and floured 9x5 inch pan. Sprinkle batter with remaining pecans. Bake at 350 degrees for 60-70 minutes or until bread tests done. Cool in pan 10 minutes before removing.

 

 

 

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