Saturday, December 31, 2005

Mom's Chocolate Chip Pumpkin Bread

Among the other delicious morsels mom prepared in Texas was this moist, slightly spicy and somewhat chocolatey pumpkin bread. I suggest serving it at room temperature with a pat of softened butter. I'm tempted to try this with cinnamon chips as well.

Chocolate Chip Pumpkin Bread

3 C sugar
1 C salad oil
4 eggs, beaten
1 can (16 oz) pumpkin
3 ½ C flour
2 tsp baking soda
2 tsp salt
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
1 tsp cinnamon
½ tsp cloves
2/3 C water

Chocolate Chips – any amount (I usually use a Cup in the batter and more to swirl on top)

Cream sugar and oil. Add eggs and pumpkin. Mix well. Sift dry ingredients together and add to pumpkin mixture alternately with the water. Pour into two well-greased 9 x 5 loaf pans. Add more chips on top and swirl into batter with a knife.

Bake at 350 degrees for one hour and ten minutes or until a toothpick is clean after inserting it into the bread. Let stand ten minutes and then remove from pans. ENJOY!


ScottE. said...

Happy New Year's guys! Hope you rang in the new year well...just back and recouping now!

Anonymous said...

Why don't you open your own establishment? You can get national restaurant funding soooo easily these days.