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Chocolate Chip Pumpkin Bread Recipe





Pumpkin is a symbol of fall. I love it but enjoy it year round. Pumpkin is too good to limit yourself; a few months each year is just not long enough. It is low in calories and high in fiber. Pumpkin provides many additional health benefits. It is a good source of vitamin C, beta carotene, potassium, and vitamin A. Pumpkin is a super fruit.

Canned pumpkin is used in this recipe. However, you can easily use equal parts of fresh pumpkin instead. A fresh pumpkin can be cut in small square pieces and baked. Then the pulp would need to be removed. You can puree the pumpkin in either a blender or a food processor.

This pumpkin bread is full of spice and extremely moist. It is great for breakfast or a snack. This recipe makes two loaves. Freeze one of the loaves if you do not have a need for two. Bread freezes really well. I baked the loaves in disposable aluminum loaf pans. You can simply place one loaf, including the pan, in a freezer bag and store it for up to 2 months. This bread also makes a great gift. You can bake it in the aluminum pan or use a paper loaf pan sold at many kitchen supply stores. Then the bread can be wrapped in cellophane and tied with a ribbon.


Chocolate Chip Pumpkin Bread Recipe
Makes 2 loaves


Ingredients:


3 cups flour

2 1/2 cups sugar

2 teaspoons baking soda

1 15 oz. can pumpkin

1 cup canola oil

4 eggs

1/2 cup water

2 tablespoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 cup semi-sweet chocolate chips


Directions:


1. Preheat the oven to 350 degrees.

2. Grease two loaf pans.

3. In a small mixing bowl combine flour, spices, and baking soda and set aside.

4. In a large mixing bowl add eggs, pumpkin, oil, sugar, and water.

5. Stir until just combined, do not over mix.

6. Add the flour mixture and stir until incorporated, again do not over mix.

7. Stir in the chocolate chips.

8. Bake for 50-60 minutes or until a toothpick comes out clean.



Enjoy and sweeten the soul with chocolate!


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Content copyright © 2013 by Michelle Matile. All rights reserved.
This content was written by Michelle Matile. If you wish to use this content in any manner, you need written permission. Contact Michelle Matile for details.



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