This pumpkin bread is like Kneaders pumpkin bread. The only difference is that it's BETTER! Kneaders uses oil, and this uses butter. Makes a difference! This has a deliciously dense, moist texture and a rich, pumpkiny flavor. Simple to make and can be made into muffins as well. Top it! I'd like to see you try! ;P
INGREDIENTS
- 3-⅓ cups unbleached all purpose Flour
- 1 tsp pumpkin pie spice
- 1 tbsp Cinnamon
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1-½ teaspoon Salt
- 2-⅔ cups Sugar
- ⅔ cups Softened Butter
- 4 whole Eggs
- 1 pound (or 1 30oz can or 2 15oz cans) Mashed Pumpkin
- ⅔ cups Water
- 1 cup Semi-Sweet Chocolate Chips (I highly recommend Ghiradelli)
DIRECTIONS
Preheat oven to 325 degrees.
Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.
Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean.
Makes 3 loaves. That won’t make it very long at your house before being devoured.
Note: for muffins Raise temperature to 350 and shorten the cooking time to 15-20 min (don't overbake!)
This recipe is courtesy of The Burnt Apple http://burntapple.com/2010/09/29/kneaders-pumpkin-chocolate-chip-bread/
