"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

Chocolate-Chip Pumpkin Bread Recipe

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This recipe for Chocolate-Chip Pumpkin Bread, by , is from The Scott Family Cookbook Project, 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!

Contributor:  
Contributor:  
Johana Scott

Category:
Category:

Ingredients:  
Ingredients:  
1 can (15 ounces) pumpkin (not pumpkin pie mix)
2 2/3 cups sugar
2/3 cup shortening
2/3 cup water
4 eggs
3 1/3 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
3/4 package semi-sweet chocolate chips

Directions:
Directions:
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 3 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 2 loaf pan 9x5x3 inches, with shortening or cooking spray

Mix shortening and sugar in large bowl. Add together pumpkin, water and eggs to sugar mixture. Stir in remaining ingredients. Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

 

 

 

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