Serving Waitsburg, Dayton and the Touchet Valley
Pumpkin Bread with Mini Chocolate Chips
‘Tis the season for pumpkin anything. Before I get to this recipe, let me tell you I was going to share a pumpkin cinnamon roll recipe that sounded yummy. Vicki Z sent it to me to share, but, as always in the nature of cinnamon roll recipes, there is a lot of instructions, which came to just under 1000 words. My allowance is under 400 words. If you would like the recipe, please send me an email and I will be glad to forward it to you.
Also, if you have any favorite recipes you do (or used to do) at Christmas time, please send those also.
INGREDIENTS:
3 c. sugar 1 Tbsp cinnamon
1-15 oz can pumpkin puree 1 Tbsp nutmeg
1 c. vegetable oil 2 tsp baking soda
2/3 c. water 1 ½ tsp salt
4 eggs 1 c. miniature chocolate chips
3 ½ c. all purpose flour ½ C. chopped walnuts (optional)
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour three –one pound coffee cans, or three 9 x 5” loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans/pans ½ to ¾ full.
Bake for one hour or until an inserted knife comes out clean. Cool on wire racks before removing from cans/pans.
MY NOTES: I have made this with lots of compliments. The added mini chips do not take away the pumpkin flavor, but adds to it. And it makes 3 loaves to freeze and share later, or gift at Christmas.
ENJOY
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