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Prep Time: 15 Minutes Cook Time: 70 Minutes |
Ready In: 85 Minutes Servings: 32 |
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Save time this busy holiday season with a moist chocolaty bread from our Test Kitchen. Two pumpkin-flavored loaves can be made ahead and frozen for special events with just a few minutes of preparation. Ingredients:
3-1/3 cups king arthur unbleached all-purpose flour |
3 cups sugar |
4 teaspoons pumpkin pie spice |
2 teaspoons baking soda |
1 teaspoon salt |
1/2 teaspoon baking powder |
4 eggs |
1 can (15 ounces) solid-pack pumpkin |
2/3 cup water |
2/3 cup canola oil |
2 cups (12 ounces) semisweet chocolate chips |
1 cup sliced almonds, toasted |
Directions:
1. In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.
2. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
3. To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).
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