Chocolate Chip Pumpkin Bread
I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.
INGRIDIENT
DIRECTION
Step: 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
Step: 2
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
Step: 3
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
NUTRITION FACT
Per Serving: 210 calories; protein 2.6g; carbohydrates 30.5g; fat 9.4g; cholesterol 20.7mg; sodium 204.1mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.
