Tuesday, September 23, 2008

Fall Foods

Fall also means it's time to take cooking and baking serious again, and with the weather more comfortable to do so, one of my favorite fall foods is pumpkin. And this time of the year, I buy a can or two each week to tuck away in the pantry, to have on hand. One of the easiest ways to use canned pumpkin is in quick breads and this recipe is my family favorite with chocolate being the secret ingredient that keeps this bread moist and yummy. This also makes 7 mini loaves, perfect for gift giving and sharing with the neighbors.

Pumpkin Bread

2 2/3 cups sugar
2/3 c. canola oil
1 (16 oz.) can pumpkin
2/3 c. water
4 eggs
3 1/3 c. all purpose flour
2 tsp. baking soda
1 tsp. each cinnamon, cloves, nutmeg
2 tsp. vanilla
1/2 tsp. baking powder
1 bag mini chocolate chips
Heat oven to 350. Grease 2 loaf pans, set aside. Mix sugar and oil in large bowl till well blended. Stir in pumpkin, water, and eggs. Mix in flour, baking soda, baking powder and spices. Add vanilla. Stir in chocolate chips, blend well. Pour into pans and bake for one hour or till toothpick comes out clean. Mini loaf pans take less time. Cool before slicing or packaging.


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