Sunday, December 18, 2016

Chocolate Chip Pumpkin Bread

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Time for holiday baking!  I start early and freeze items, then prepare goodie boxes, bags, or baskets to share as the holiday gets closer.

My local bank sent out a seasonal card which included this recipe offering a wonderful combination of tastes.
It calls for making two large loaves, but I made four mini-loaves and 12 cup cakes with it.

 I plan to give them as thank you gifts to local service people and neighbors with some other bake goodies.



Chocolate Chip Pumpkin Bread
Photobucket3 cups of flour
1 Tab. cinnamon
1 tsp. salt
1 tsp. baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups chocolate chips, 6 oz.
1/2 cup chopped walnuts
cream cheese frosting, optional

Preheat oven to 350.
PhotobucketIn a large bowl, combine flour, cinnamon, salt and baking soda.  In another bowl, beat eggs, sugar, pumpkin, and oil..

Stir wet ingredients into dry until combined and moistened.  Fold in chips and nuts.  Pour batter 1/2 to 3/4 full into greased pans.  Bake 2 large loaves for 60 to 70 minutes.  For mini loaves, bake 40 to 50 minutes.

For cup cakes or muffins, bake 25-30 minutes.  Insert toothpick incenter to test if done; it should come out clean.  Cool 10 minutes before removing to wire racks.  Serve with cream cheese frosting or frosting of choice.

May be cooled then frozen and stored.
Estimated cost: $5 or less