Monday, November 25, 2013

Pumpkin Chocolate Chip Bread

This recipe is so simple to make using basic ingredients.  It is a yummy bread to have with your morning coffee or to serve to your Thanksgiving guests.

Pumpkin Chocolate Chip Bread
8 Tablespoons (1 stick) unsalted butter, melted and cooled
1 ¼ cup sugar
3 large eggs
1 cup canned pumpkin puree (not pumpkin mix)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
1 ¾ cup all-purpose flour
1/3 cup milk
1 cup miniature chocolate chips
1 cup chopped walnuts (optional)

Preheat oven to 350 degrees.  Grease or mist with cooking spray a standard loaf pan.  Whisk together butter, sugar, eggs, pumpkin puree, and vanilla in a large mixing bowl.  Stir in baking soda, baking powder, pumpkin pie spice, and salt.  Stir in half of the flour, then milk, and then the flour again until just combined (do not over mix).  Fold in chocolate and nuts, if desired.  Pour batter into loaf pan and spread the top of the batter to make it somewhat smooth.  Bake for 45 minutes or until toothpick inserted in the center comes out clean.  Let bread cool for 5 minutes before turning out on a cooling rack.  Turn right side up to cool completely. 
   

I wish you all a Happy Thanksgiving.  I hope you get to fill your tummies with lots of yummies, but most of all, I hope you remember to thank God for all of His many wondrous blessings in your life.  We have much to be thankful for.

“I will give thanks to the Lord with my whole heart; I will recount all of your wonderful deeds.” 

Psalms 9:1

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