Saturday, May 27, 2017
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Chocolate Chunk Pumpkin Bread

Today is the 1st day we turned on our furnace!  Personally,  I just love the cool air that lasts all day now and the smell of fall foods cooking  in my kitchen.   To celebrate the first day of Fall my girls and I whipped out 2 loaves of Chocolate Chunk Pumpkin Bread.  I can’t even tell you how good our house smells!  Smells of cinnamon, nutmeg and pumpkin pie.  The Chocolate Chunk Pumpkin bread was so good that all we have  left of the two loaves is about four slices.  I’m going to have to make some more tomorrow!  It is so delicious.  Happy Fall!

Chocolate Chunk Pumpkin Bread

Yield: 2 loaves

 4 cups flour

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons salt

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

 

4 eggs

2 cups mashed, cooked pumpkin

2 cups white sugar

1 cup packed brown sugar

1 cup milk

½ cup vegetable oil or applesauce

2 cups chocolate chips or 6 squares semisweet baking chocolate, coarsely chopped (or 1 1/2 cups semi-sweet chocolate chips)

 

Directions:

Mix the dry ingredients until well blended; set aside.

Beat eggs and mix together remaining ingredients (except for chocolate chips) with a wire whisk until well blended.

Blend dry mixture with wet mixture and stir until well blended. Fold in chocolate.

Pour into 2 greased 9 x 5-inch loaf pans.

Bake at 350º degrees for 55 minutes to 1 hour or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pan and cool completely on wire rack. Freeze one loaf in a large zip-top bag for up to 3 months.


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