The Times - Serving Waitsburg, Dayton and the Touchet Valley

By Teeny McMunn
The Times 

Teeny McMunn: My Recipe Box

Pumpkin Bread with Mini Chocolate Chips

 


‘Tis the season for pumpkin anything. Before I get to this recipe, let me tell you I was going to share a pumpkin cinnamon roll recipe that sounded yummy. Vicki Z sent it to me to share, but, as always in the nature of cinnamon roll recipes, there is a lot of instructions, which came to just under 1000 words. My allowance is under 400 words. If you would like the recipe, please send me an email and I will be glad to forward it to you.

Also, if you have any favorite recipes you do (or used to do) at Christmas time, please send those also.

INGREDIENTS:

3 c. sugar 1 Tbsp cinnamon

1-15 oz can pumpkin puree 1 Tbsp nutmeg

1 c. vegetable oil 2 tsp baking soda

2/3 c. water 1 ½ tsp salt

4 eggs 1 c. miniature chocolate chips

3 ½ c. all purpose flour ½ C. chopped walnuts (optional)

DIRECTIONS:

Preheat oven to 350 degrees. Grease and flour three –one pound coffee cans, or three 9 x 5” loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans/pans ½ to ¾ full.

Bake for one hour or until an inserted knife comes out clean. Cool on wire racks before removing from cans/pans.

MY NOTES: I have made this with lots of compliments. The added mini chips do not take away the pumpkin flavor, but adds to it. And it makes 3 loaves to freeze and share later, or gift at Christmas.

ENJOY

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