Friday, December 10, 2010

Pumpkin Chocolate Chip Bread

I found this recipe a few years ago in "Runner's Magazine" and it was a hit from the first loaf.  It makes 2 large loaves, is really moist and so far I haven't found anyone who doesn't enjoy it.  Finding it in the magazine doesn't mean it is low cal but at the holidays it is a treat.

3 1/2 C flour (I use 1C whole wheat)
3 C sugar (I used 2 C)
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 1/2 C chocolate chips

Combine first 7 ingredients set aside, in another bowl mix wet ingredients:

4 eggs beaten
1 C canola oil
2/3 C water
2 C canned pumpkin (I like Libby's

combine dry and wet ingredients when mixed fold in chocolate chips

Coat 2 bread pans with cooking spray, pour half of batter in each pan bake at 350 for 50-60 minutes.  This freezes well wrap tight with aluminum foil and place in a ziploc, defrost when ready.

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