As promised, here is one of my favorite fall treats. There's nothing special about this recipe; you may have one just like it. Even still, if you don't have a good pumpkin bread recipe, I suggest you try this one. I think the original recipe called for nuts and raisins instead of chocolate chips, but can anyone honestly get excited about nuts and raisins?
Pumpkin Bread with Chocolate Chips
2/3 cup shortening
2 2/3 cups sugar
4 eggs
1 pound can of pumpkin
2/3 cup water
3 1/3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ground cloves
chocolate chips
Preheat oven to 350 degrees. Cream the shortening and sugar. Beat in eggs, pumpkin puree, and water. Combine dry ingredients and beat into pumpkin mixture. Stir in chocolate chips, as many as you want.
The recipe suggests baking these in two greased 9x5x3-inch pans, but that takes at least 60 minutes. I'm usually too impatient for that, so I cook mine in mini loaf pans for 20 minutes. Of course, that means you need at least 9 mini loaf pans for this whole recipe, but you could bake in shifts, if you need to.
The best way to eat this bread is after it has cooled and sat wrapped up overnight or all day. It's much more moist that way. My husband likes to heat it slightly at this point and then eat it with a scoop of vanilla bean ice cream. Yummy.
5 comments:
This is sooooooooooooooo goooooooooood. I'm making it for a pumpkin recipe swap next Tuesday! I've made this every fall since you gave me the recipe.
Ha! So funny Ash. I made this today...and I used this recipe that you gave me (hand written) 7 years ago.
Awesome. It turned out fabulous too!
P.S. I used a can of pumpkin pie mix (all I had) and it turned out a little extra spicy and everyone loved it. :)
Oh my yummy. I can't even stand the wait to try this!!
Ohhh, sorry, it's me, Carrol!
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