Sunday, October 24, 2010

Chocolate chip pumpkin bread

This pumpkin bread is super moist and tastes amazing with the chocolate chips, but feel free to leave them out if you don't like chocolate.

Chocolate Chip Pumpkin Quick Bread
Adapted from

2 cups white sugar
1 cup brown sugar
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 teaspoon cloves
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips (make sure that they are miniature or they sink to the bottom)
1/2 cup chopped walnuts (optional)

1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

2.In a large bowl, combine sugar, pumpkin, oil, applesauce, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, cloves, 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 pans.

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