If you haven’t noticed by now, Autumn is my absolute favorite time of the year. One of the myriad of reasons why I cherish this season is because it is the time to cook and bake with pumpkin. Yum! I have a whole array of pumpkin foods that I find utterly heavenly … more on that subject in a few weeks.
Today, though, I want so share with you a recipe that not only involves pumpkin, but chocolate, too. Who can argue with that?
Well, maybe Liz can. She is the one who got me hooked on this recipe in the first place. She is not really a chocolate fan. I know, pretty hard to believe. But if she won’t eat these, I will gladly eat her share!
Pumpkin Chocolate Chip Bread
3 cups canned pumpkin (I just use one large can.)
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons cloves
mini chocolate chips (as many as your heart desires)
In a large bowl, mix together the pumpkin, vegetable oil, sugar and eggs. Mix well by hand or use an electric mixer. Blend in the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg and cloves. Mix thoroughly. Bake in a preheated 350 degrees F oven. For baby muffins bake for 15-18 minutes. For muffins and small loaves, bake for 30-35 minutes. For medium and large loaves, bake for 45 minutes to 1 hour. Always use the minimum amount of time and check for doneness.
For variation you may add any of these: raisins (yuck!), mini chocolate chips (yum!), pecans or walnuts. You can also sprinkle the top with chopped nuts or drizzle with a powdered sugar glaze.
The key is to not eat too many in one sitting.
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For more Fall activities and recipes, check out Scribbit’s Winter Bazaar carnival.
For more Works-For-Me-Wednesday participants, check out Shannon of Rocks In My Dryer.
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