Meg’s Cooking Corner

Friday, October 17, 2008

Chocolate Chip Pumpkin Bread

Another Autumn tradition is baking this chocolate chip pumpkin bread. I got it from a Taste of Home magazine a few years back. It makes a perfect after-school or anytime snack. I even love to warm up a slice, slather butter on it and have it with breakfast. But that's just me, you go ahead and eat it anytime you choose! It makes two regular loaves or you could use 3-4 mini-loaf pans. Jazz things up by adding some mini-chocolate chips on top after it's baked. The best part is it's perfect for giving to friends as a fall treat. Add some of those new pumpkin spice hershey kisses wrapped in cellophane and everyone will want you to come over!

Chocolate Pumpkin Bread

3 1/3 cups flour
3 cups sugar
4 tsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
4 eggs
1 can (15 oz) solid-pack pumpkin
2/3 cup water
2/3 cup canola oil
2 cups (12 oz) semisweet chocolate chips
1 cup sliced almonds, toasted (optional - I leave out)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil. Stir into dry ingredients just until moistened. Stir in chocolate chips (and almonds if you like).

Pour into two regular greased loaf pans (or use 3-4 mini-loaf pans). Bake at 350 for 70-75 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.

2 comments:

Gardner Family said...

Yummy, I want some! I am going to have to try this one out. I make pumpkin bread too, but I never thought of chocolate chips. Your a genious!

Gramma Carol said...

I made this when Erik and family were here. We ALL loved it. Best pumpkin bread ever! Thanks for sharing! Love Ya,