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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Pumpkin Bread Recipe

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This recipe for Pumpkin Bread is from Living to Eat!, 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 1/2 to 3 c sugar
3 1/2 c flour
2 tsp cinnamon
2 tsp nutmeg (less if freshly grated)
1 1/2 tsp salt
2 tsp baking soda
1 c vegetable oil
2/3 water
One 15 oz can pumpkin puree (not canned pumpkin pie filling already sweetened)
2 eggs, beaten
6 to 12 oz semi sweet chocolate chips
Directions:
Directions:
Preheat oven to 350º. Lightly grease 3 - 8x4 loaf pans (foil ones are okay to use) or 2 - 12 compartment muffin pans lightly greased or lined with cupcake papers.

In a large bowl, combine sugar, flour, spices, salt and baking soda. In a medium bowl, whisk together oil, water, canned pumpkin and eggs. Add the liquid to the flour mixture and stir to combine, making sure no unblended dry ingredients linger at the bottom of the bowl. However, do not overmix or the bread might be less moist and tender. Stir in chocolate chips. Divide the batter equally among the pans; muffin cups should be 2/3 full. Bake the loaves for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or the tops of the loaves are springy to the touch. Muffins may require about 40 minutes. Let cool completely; loaves slice more easily after they set overnight.
Personal Notes:
Personal Notes:
This bread freezes well. Once cooled completely, wrap in plastic wrap and store in an airtight bag or container. Use within 3 months.

 

 

 

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