"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Loaded Cinnamon Chip Pumpkin Bread Recipe

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This recipe for Loaded Cinnamon Chip Pumpkin Bread, by , is from Tried and True Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy McCartney

Category:
Category:

Ingredients:  
Ingredients:  
1 cup oil
2 cups sugar
15 oz. can pumpkin puree
1/4 cup water
1/4 cup yogurt
3 large eggs
3 cups flour
2 tsp. baking soda
1/2 tsp salt
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg
2 tsp. cinnamon
1 1/2 cups cinnamon chips
2 Tbsp. cinnamon sugar

Directions:
Directions:
Heat oven to 350 and grease either 4 mini loaf pans or one bread pan.
In a medium bowl, whisk together the flour, baking soda, salt, and seasonings. Set aside.
In the mixer bowl, add oil and sugar. Beat until smooth, about 30 seconds. Add pumpkin, water, yogurt and eggs and beat until smooth. Slowly add dry ingredients and 1 1/4 cups cinnamon chips and beat until smooth. Pour into pans or pan and sprinkle the top with cinnamon sugar and remaining cinnamon chips.
Bake mini loaves 35-45 minutes or 45-55 minutes for large pan.
Cool completely before slicing.

 

 

 

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