Saturday, October 3, 2009

Pumpkin Bread



This is so moist and delicious. It's delicious plain for those who like it plain, but it is so much better with chocolate chips. I've made it with semi-sweet and that is good, but they're amazing with milk chocolate. ENJOY!

Ingredients:

3 1/2 cups all purpose flour *
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 tsp nutmeg
3 cups sugar
4 eggs, beaten
2 cups canned pumpkin
2/3 cup water
1 cup vegetable oil
2 cups chocolate chips

Directions:

Preheat oven to 350 degrees. Combine flour, soda, salt, cinnamon, nutmeg and sugar in large mixing bowl. Add eggs, water, oil and pumpkin. Stir until blended. Add chips. Mix well.

Pour into two 9 x 5 loaf pans. Bake 1 hour or until toothpick comes out clean. Cool slightly and take out of pans to let cool on rack.

*Flour measuring tip: When measuring flour for a recipe, flour should be spooned into the measuring cup, using a sprinkling motion with the wrist to allow the flour to be "broken apart" instead of measured into a big clump. Then level the cup with a knife. When you dip the cup into the flour bin, you actually get a little too much flour because it is sort of clumped together. Just a little food network tip I've learned and have noticed a difference.

7 comments:

Scott / Lori said...

Mmmmm. I have never made pumpkin bread, but my family loves it. Thanks for the recipe, I think I will give this a try!

Lisa said...

wish i had some right now. yum. i do that same trick with my flour, only i just loosen it inside my flour container with my measuring cup a few times before very loosely obtaining my cup. i think a lot of people use way too much flour in baking. keep sharing great tips!

Tawnie said...

Oh I love pumpkin season!!! I can't make enough pumpkin bread, pumpkin cookies, and fall pumpkin squares. This bread was delicious and I stocked up on 6 huge cans of pumpkin a couple weeks ago. Can't wait to make it!!
And the flour tip, funny to hear everyones version. I scoop it or dump it in then cut through it with a knife in all direction to loosen it, then scrape across the top with a knife. Learned it in 8th grade in Home Ec.

Kristi said...

Fall is here. Bring out your pumpkin baked goods. Yummy. I have noticed that the flour measuring does make a big difference when baking. Thanks FOR THe tip.

Lisa said...

i made this tonight. it is absolutely wonderful. i used milk chocolate chips. this recipe actually made me 3 loaves. 2 large and one medium. the medium loaf took an hour and the large loaves took about an hour and 15 minutes (i'm sure it depends on the oven). i sprayed & floured the bottom of two of the loaves and only sprayed the last. the bottom of the loaf stuck to the pan on the one i only sprayed. thanks for this great recipe!

Lisa said...

what do you do with the extra pumpkin? i singled the batch and have about a cup left in the can. what do you do?

Karey said...

I was making multiple loaves for the bake sale and potluck, so I just kept using until it was gone. However, if you're not making a ton, it might work to just 1 1/2 times the recipe to use up the pumpkin and get another loaf out of it. That actually wouldn't be too difficult and an extra loaf is always good.