In honor of the first day of Autumn tomorrow, here's one of our favorite ways to use pumpkin. Real pumpkin needs to be pureed and cooked down to remove excess water until it is slightly browned and very thick. Real or canned pumpkin may be used in this recipe. Many pumpkin breads end up slightly dry, but this recipe results in that rich, moist, decadent bread you've been looking for. And since it makes three loaves, there's enough to share.
Recipe: Luxuriant Pumpkin Chocolate Chip Bread
1 can (15 oz) pumpkin puree
4 eggs2/3 cup water
3 cups white sugar
3 and 1/2 cups all-
purpose flour
2 tsp baking soda
1 and 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 cup semi-sweet
chocolate chips (may substitute chopped nuts of choice for a heartier
bread)
Preheat oven to 350 degrees F. Grease and flour three 7-inch by 3-inch loaf pans. In a large bowl mix together pumpkin, eggs, oil, water, and sugar until well blended. In a medium bowl combine flour, soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into pumpkin mixture just until blended. Add chocolate chips. Pour into prepared pans.
Bake for about 50 minutes in preheated oven. Loaves are done when toothpick inserted into center comes out clean. Serves 12 - 15.
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