Pumpkin Chocolate Chip Bread
The Melt-In-Your-Mouth Goodness of Pumpkin, Chocolate, and Happiness
Nov 7, 2009
Pumpkin has been used as a cooking ingredient and a food item since Native Americans and the first white settlers from Europe shared the first Thanksgiving feast. Native Americans actually intorduced pumpkins as a food to the early American white settlers when they arrived in the New World. It is easy to turn these gourds into a scrumptious snack that you will not be able to stay away from for very long. Loading the batter up with chocolate chips and walnuts makes the finished product even more irresistible. This recipe can be baked into small loaves and given to friends and family as small Holiday gifts, and they will love you for it.
RECIPE
Pumpkin Chocolate Chip Bread Recipe
Makes two large or three medium-sized loaves.
- 1 cup vegetable oil
- 1 15 ounce can pumpkin puree
- 3 cups white sugar
- 2/3 cup water
- 4 eggs
- 2 Tbsp. ground cinnamon
- 1 Tbsp. ground nutmeg
- 2 tsp. baking soda
- 1-1/2 tsp. salt
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 3-1/2 cups all purpose or bread flour
- Walnuts (optional)
DIRECTIONS:
- Pre-heat a conventional oven to 350 degrees F
- Grease two 9-inch by 5-inch bread pans with cooking spray (flouring them is optional but recommended)
- In a large mixing bowl, combine the sugar, pumpkin, oil, water, and eggs. Beat them together very well; the mixture should be extremely smooth.
- Blend in the cinnamon, nutmeg, baking soda, and salt.
- Blend in the flour one cup at a time. This will reduce the amount of flour that puffs up and makes a mess. Then add the chocolate chips and nuts.
- Fill the cans with the batter until they are ½ to ¾ full.
- Bake for 50 minutes to one hour, or until a tooth pick or a knife comes out clean after it is inserted into the loaf.
- Allow the loaves to cool for 15 minutes in the pan. Remove the loaves from the pans and allow them to finish cooling on a wire rack. If the bread has stuck to the sides of the pan, run a butter knife around the edges of the pan to separate the bread. If the pan is sprayed well enough, the bread should come out quite easily.
Ingredient Substitutes:
- ½-cup of vegetable oil and ½-cup of apple sauce combined can be substituted for the full cup of vegetable oil
- 3 Tbsp. pumpkin pie spice can be substituted for the 2 Tbsp. of ground cinnamon and 1 Tbsp. of ground nutmeg.
Source:
This recipe is taken straight from the kitchen of Kelly Nuttall. Permission has been given to publish it here.
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