"For I was hungry & you gave me something to eat, I was thirsty & you gave me something to drink..."

Matthew 25:35

Thursday, September 18, 2008

pumpkin bread with & without chocolate chips

i love pumpkin! i hold my breath for fall every year so i can break out the canned pumpkin & whip up some bread & cookie & muffins!!! here is one of my favorite pumpkin bread recipes. i like it with & without chocolate chips- also it's good with cream cheese frosting!

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar (or i use 1 cup of Turbinado Sugar (raw) & 2 cups if white)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

1 teaspoon pumpkin pie spice (optional)
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1/2 mini/regular chocolate chips (optional)

Topping: (optional- you can also use a cream cheese frosting- recipe below)
4 tblsp butter
pumpkin pie spice or cinamon
sugar (raw or white)

Preheat oven to 350. Grease and flour three 7x3 inch loaf pans- or 2 9x5 & about 6 muffin cups (use liners)
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, pumpkin pie spice and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Stir in choc chips. Pour into the prepared pans.
Bake for about 50 minutes(for the 7x3) & about 1 hour & 10 min (for the 9x5) & about 20 min (for the muffins) in the preheated oven. Loaves are done when toothpick or cake tester inserted in center comes out clean.

Once the pans come out, while the bread is still hot, poke holes all over the top of the loaves- melt about 2 tblsp butter per loaf over the top- then sprinkle with the cinnamon/pumpkin pie spice & sugar!

what i like to do is pour the mix without choc chips first- then i simply stir the choc chips into the other half of the mixture so i have half & half! also, the muffins are just because there is a bit of excess if you use the 9x5 pans- if you choose to just fill the pans instead of making about 6 muffins, just tack on another 5-10 min of cooking time!

p.s. notice my pumpkin platter!! hehehe! i love it!

also- some people love to top with cream cheese frosting insteaad of the butter & sugar:

Cream Cheese Frosting:

Beat 8 oz. cold cream cheese (not hard, but it doesn't need to be softened) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 cups of sifted powdered sugar (sift AFTER you measure out the 2 cups) Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Enjoy! God Bless!
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1 comment:

Jenna said...

zomg! Can't wait to try.

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