Monday, November 23, 2009

Chocolate Chip Pumpkin Bread



Oh yum!...this is a favorite recipe!  I don't remember where I got it, but it's probably another one that I came across, and just had to try!


 It's been published in the  (drum roll please)...


American Profile "Hometown Recipes for the Holidays" cookbook -


right across the page from my Poppyseed Bread recipe too. *-*  Pretty doggone exciting!


I think the cloves and the chocolate are an excellent combination.  The bread can be made ahead and frozen to help you get ready for Christmas, if you don't have time to make it for Thanksgiving!




CHOCOLATE CHIP PUMPKIN BREAD


1 cup packed (dark) brown sugar

1 cup granulated sugar

2/3 cup butter or margarine, softened

3 eggs

1 - 15 oz. can pumpkin

1/2 cup milk or water

2 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

2-1/3 cup all purpose flour

2 cups semisweet chocolate chips



Preheat oven to 350. Grease 5 - 6 " X 3" mini loaf pans, or 3 medium ones.  Combine the sugars, butter and eggs in a large bowl.  Using a mixer at medium-high speed, beat until creamy.  Add the pumpkin, milk, baking soda, salt, cinnamon and cloves and beat at low speed until smooth.  Stir in the flour just until blended.  Fold in the chips.  Pour the batter into the prepared pans.  Bake 35 - 40 minutes (A little longer if using bigger pans) or until a wooden toothpick inserted in center of loaf comes out clean.  Remove from pans and cool completely on wire racks.

(I don't like dry bread either, so I usually begin checking it 10 minutes before time is up)

Hint - I don't normally have dark brown sugar, but you can use light brown, and just add 1 Tb. of molasses to substitute for the dark brown.