Pumpkin Bread
Another family favorite, we love the plain loaf with soft cream cheese. But the topper is to slice the Pumpkin Bread with Chocolate Chips thickly and toast the slice as dark as you can get it. The chips get soft and melty, a great contrast to the crunchy bread. Dark toasting brings out the chocolate flavor and makes this a Fall crave.
Be sure to use mini chocolate chips; the regular sized chips tend to sink in the batter and don't diffuse the chocolate flavor throughout the loaf as well a the minis.
- 2.5 cup White Sugar (1 lb. 8 oz.)
- 1 cup Canola Oil (7 oz.)
- 4 Large Eggs
- 1 lb Pumpkin (or one 15oz. can)
- 4 3/4 cup All Purpose Flour (1 lb. 4 oz.)
- 2 tsp Baking Soda
- 1 tsp Baking Powder
- 2 tsp Salt
- 1 tbsp Autumn Spice Blend (or Pumpkin Pie spice)
- 1/4 tsp Ground Nutmeg
- 1/2 cup Water (Omit if using fresh pumpkin)
- 1 1/2 cup Mini Chocolate Chips (Optional)
Preheat oven to 350° F. Spray two 8 1/2" loaf pans with nonstick spray (or you can use butter).
Using a stand mixer, cream sugar and oil together.
Add eggs and pumpkin and mix well.
Sift dry ingredients together.
Add to pumpkin mixture, alternating with water, blending until just mixed.
Add mini chocolate chips to batter and mix briefly.
Remove bowl from mixer, and fold batter gently to ensure even distribution of all ingredients.
Pour into loaf pans and let rest for 5 minutes (creates a higher crown).
Bake at 350° F for 1 1/2 hours, turning halfway through for even cooking.
Test doneness with a toothpick in the center.
Remove from oven when done and let stand for 10 minutes.
Remove from pans, cover lightly and allow to cool completely.
Wrap securely with plastic wrap and refrigerate.