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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Pumpkin Chocolate Chip Bread Recipe

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This recipe for Pumpkin Chocolate Chip Bread, by , is from Let's 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!

Contributor:  
Contributor:  
Gloria Jimenez

Category:
Category:

Ingredients:  
Ingredients:  
4 eggs
3 cups of sugar
1 cup of vegetable or avocado oil
2/3 cups of water
1 can pumpkin puree (14.5 ounces)
3 and 1/2 cups of unbleached flour
2 teaspoons baking soda
2 teaspoons of cinnamon
1 and 1/2 teaspoons of sea salt
2 cups of chocolate chips

Directions:
Directions:
1. In a KitchenAid or with a hand mixer, blend the ingredients in the order that they appear above. Stir in the chocolate chips last.

2. Pour mixture into a well-greased loaf pans of your choice. (I use cooking spray)

3. Bake at 350 degree for the following times depending on loaf pan size.

Large (metal) loaf pans 60 minutes
Large (disposable) loaf pans 50 minutes
Small (disposable) loaf pans 30 minutes

Note: to be on the safe side, I set the timer 5 minutes ahead of time needed and test with a toothpick for doneness. The toothpick should come out clean.

Cool in pan for 15 minutes, then turn onto a drying rack and cool completely before packaging (about 1.5 hours). These breads may also be wrapped well and frozen.

Number Of Servings:
Number Of Servings:
Makes: 3-large loaf pans, or 6-large (disposable) loaf pans, or 12-small loaf pans
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a great Thanksgiving giveaway.

 

 

 

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