"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chocolate Chip Pumpkin Bread Recipe

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This recipe for Chocolate Chip Pumpkin Bread, by , is from The Antelope Trails Elementary School Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Scott, Sheila & Aubrey Mathewson
Added: Thursday, January 29, 2009


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

Heat oven to 350. 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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