October 7, 2010

Perfect Pumpkin Chocolate Chip Bread

Thank goodness the pumpkin shortage is over!!  (What pumpkin shortage, you ask?)

What better way to start off your morning/Autumn/anytime you're hungry than with a slice (or loaf) of freshly made pumpkin chocolate chip bread?  I say it's got vegetables in it, so you can even serve it with dinner!  Just kidding, but this is truly a sweet and quick bread to throw together for breakfast or snacking - and makes enough for 1 giant loaf and 3 mini ones so you can share with your neighbors (or maybe even start a neighborhood Boo!!).  Tis the season!
3 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
2 1/2 c. sugar
1/3 c. applesauce
1/3 c. shortening or butter
4 eggs
2 c. canned pumpkin
2/3 c. water
1 1/2 c. chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar, applesauce and shortening/butter until well incorporated. Add eggs one at a time and then add mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into greased bread pans and bake at 325 degrees for 55- 60 minutes or until toothpick comes out clean.

1 comment:

  1. Heidi! I made this tonight and it was so excellent. Thanks so much for sharing. It really is the best recipe I have tried. I liked it better than Great harvest even! Love it. (Emily's friend) I read your blog and have made lots of your things. Love it. Thanks so much! We loved the apple sauce too!


Thanks for your comment!

Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity.


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