A couple notes. I replaced half the oil with applesauce and it makes no difference. I've made it into loaves and muffins, just cook the muffins for 15 minutes or so. For some reason this bread tastes ten times better the next day. And if you top it with some cream cheese frosting, you really do have perfection.
Perfect Pumpkin Chocolate Chip Bread
from www.melskitchencafe.com
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves) or a couple pans of muffins
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
These sound wonderful. I was looking for the candy cane kisses too and never did find any. So we used the Palmer (that's the brand name!) peppermint bells for the recipe we were making. They are white chocolate with bits of peppermint in them and a milk chocolate bottom. Very nice!
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