To celebrate our 3rd snow day in a row, which is unheard of in Georgia, and to give in to my husbands wishes for this delicious bread this is in the oven.
Pumpkin (Chocolate Chip) Bread
A soft, sweet, spicy, orange bread. Perfect for breakfast, snack and afternoon coffee or tea.
Ingredients
- 1 1/2 cups white sugar
- 1 cup brown sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup apple sauce
- 1/2 cup vegetable oil
- 2/3 cup water
- 4 eggs
- 3 1/2 cups all-purpose flour (I used white whole wheat flour (King Arthur) and it worked wonderfully)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg (fresh if you can get it)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 cup miniature semisweet chocolate chips (I have left them out before, and it was actually our favorite so far
- 1/2 cup chopped walnuts (have also tried pecans, and it was delice)
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans. (use mini muffins pans and bake them for 15 minutes – big hit with the kids)
- 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 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
adapted from http://www.allrecipes.com
Miss Crimson and I 