Monday, November 30, 2009

Chocolate Chip Pumpkin Bread

I made this pumpkin bread yesterday, and it is so yummy!

Chocolate Chip Pumpkin Bread

2/3 cup shortening or 1 cup vegetable oil

2 2/3 cups sugar

4 large eggs

2 cups (or one can) pumpkin (not pumpkin pie filling)

2/3 cup water

3 1/3 cups flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon nutmeg

2 teaspoons cinnamon

1 teaspoon vanilla

1 cup chopped walnuts or pecans (I left these out)

1 1/2 cups chocolate chips
In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk.

(recipe from

1 comment:

  1. Anything with chocolate and pumpkin makes my mouth water. I need to make this next time I have chocolate chips in the house.