Bready or Not: Pumpkin Chocolate Chip Bread (2 Loaves)
chocolate, holiday, pumpkin, quick bread
or 2/3 cup shortening
not pumpkin pie filling
chopped walnuts or pecans
could also substitute chopped candied ginger, golden raisins, cranberries, etc
Preheat oven to 350°F. Grease two 9x5 loaf pans.
In a large bowl, beat together the oil/shortening, sugar, eggs, pumpkin, and water.
Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to combine. Mix in the chips and nuts, or whatever add-ins you choose.
Spoon batter into the prepared pans.
Bake the bread for 60 to 80 minutes, or until a cake tester or toothpick inserted in the center of the loaf comes out clean.
Remove the bread from the oven, and cool it on a rack. When it's completely cool, use a knife to loosen the loaves and plop them out. Wrap bread in plastic wrap and store it overnight before serving.
OM NOM NOM!
Printed from Bready or Not at BethCato.com.