Friday, December 31, 2010

Pumpkin Chocolate Chip Bread

I tend to have an obsession with quick breads & fall and winter are always the time to try new recipes. So, after a few experiments & modifications, here's a fabulous Pumpkin Chocolate Chip Bread recipe:
Pumpkin Chocolate Chip Bread
3 c. pumpkin puree
4 eggs
1/2 c. oil
2/3 c. water (1/3 c. if using fresh pumpkin)
3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
2 t. cinnamon
1 1/2 t. nutmeg
3/4 t. ground cloves
1/2 t. ground ginger
1 1/2-2 c. mini chocolate chips

Preheat oven to 350 degrees and grease and flour 2 loaf pans (or prepare and line 7 mini loaf pans). Combine pumpkin, eggs, oil, water, and sugar in a large bowl until well blended. In separate bowl, mix together all dry ingredients and slowly mix them into wet ingredients until just blended. Stir in chocolate chips.
Pour batter evenly into loaf pans and bake (1 hour for larger loaves, about 30 minutes or until top is firm for mini loaves). Let cool in pans for at least 10 minutes.

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