I found this recipe in a Better Homes & Garden magazine some 5 or 6 years ago and I haven't tried or felt the need to alter this recipe in anyway...well except for the addition of chocolate chips. I don't think that really needs any explanation.
- 3 C. Sugar
- 1 C. Oil
- 4 Eggs
- 2/3 C. Water
- 2 C. canned pumpkin (make sure it's not the pie filling one)
- 1 1/2 tsp. Cinnamon
- 1 tsp. Nutmeg
- 1 1/2 tsp. Allspice
- 3 C. Sifted Flour
- 1 1/2 tsp. Salt
- 2 tsp. Baking Soda
- 1 bag or 2 C. Mini semi-chocolate chips
Pre-heat oven to 350 deg.
Cream the sugar, oil, and eggs. Add pumpkin, water, and spices. Mix together. Sift in flour, salt, and baking soda. Mix it well till its smooth. Stir in mini chocolate chips. Grease and flour 2 loaf tins, divide and pour the mixutre in the tins. Tap on the counter to get any air bubbles out. Bake in the oven for 1 hour. Let it cool before you attempt to take it out of the tin or else the bottom of the pumpkin bread will crumble apart.
*My Tweeks
- Regular chocolate chips tend to sink to the bottom of the pumpkin bread, so if you don't have any mini chocolate chips just throw them in a blender and pulse it a couple times to get a more chopped up chocolate. The same can be done if you don't have chocolate chips at all but you have blocks of baking chocolate. Just chop it up smaller and pulse it.
- I don't like the mess of greasing and flouring the pan so I just use wax paper and pam spray. First spray your tins w/pam or any non-stick spray. Cut out the wax paper a little bit bigger than the bottom of the baking tin and press it into the bottom and sides of the greased pan. Then pour in the pumpkin mixture. When its done baking let it cool in the pan for about 20-30 mins, take a knife and loosen the sides of the pumpkin bread, turn it upside down in the palm of your hand. It should slide right out. Peel the wax paper off gently.
01 02 03 07 08 11 12
No comments:
Post a Comment