Chocolate Chip Pumpkin Bread |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 3 |
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A little something we made up, and served over the holidays. Prep time also includes cooling time. Ingredients:
4 cups all-purpose flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 cups sugar |
3/4 cup butter, softened |
4 eggs |
1/2 cup water |
1 (15 ounce) can pumpkin (not pumpkin pie mix) |
1 cup miniature semisweet chocolate chips |
2 tablespoons miniature semisweet chocolate chips |
4 -5 tablespoons chopped pecans |
1 tablespoon sugar |
Directions:
1. Preheat oven to 350 degrees, and grease bottom only of 2 (8x4) inch loaf pans with shortening.
2. Lightly flour (or spray botttoms of pans with cooking spray, if you choose this than DO NOT FLOUR.
3. In a medium bowl, stir 1st five ingredients until mixed, and set aside.
4. In a large bowl, beat 2 cups sugar, and butter with mixer an medium speed for 1-2 minutes, or till creamy.
5. Add eggs , 1 at a time, beating well after each.
6. Beat in water and pumpkin on low speed.
7. Add flour mixture, and beat for 1 minute.
8. Stir in 1 cup of the chocolate chips, and spread evenly in pans.
9. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and the 1 tablespoon sugar.
10. Bake 1 hour 5 minutes or until the center comes out clean.
11. Cool in pans for 10 minutes.
12. Remove from pans to cooling rack, and let cool completely for 1 1/2 hours.
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