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Tuesday, September 28, 2010

Tasty Tuesday

Chocolate Chip Pumpkin Bread

Ingredients:
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

2.In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.

3.Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

2 comments:

Stacie said...

This sounds really good. I have pumpkin puree in the fridge that I made. Might have to whip up a batch of this bread.

Tamara B. said...

I never thought of putting choclate chips in the recipe and your's sounds absolutely delicious! Thank-you for posting it!