Pumpkin Chocolate Chip Bread Recipe
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Category: |
Category: |
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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
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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. |
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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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