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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

Nonni's Pumpkin Chocolate Chip Bread Recipe

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This recipe for Nonni's Pumpkin Chocolate Chip Bread is from The Sekera Family Cookbook , 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 (14.5 oz.) can pumpkin
4 eggs
2/3 c. milk
1/2 c. olive oil
1/2 c. applesauce
2 c. sugar

3-1/2 c. flour
2 tsp. baking soda
1-1/4 tsp salt
1 Tbsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1 c. semi-sweet chocolate chips

Directions:
Directions:
Preheat oven to 375. Combine first 6 ingredients in large bowl. Mix well. Combine next 6 ingredients into another bowl. Mix well. Combine both bowls into one, mixing very well. Fold in chips.
Pour batter into 2 greased (cooking spray) and lightly floured bread pans. Bake for 40 minutes or until it passes the tooth pick test.
Or spoon batter into paper muffin cups. Bake 18-20
minutes.

 

 

 

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