"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."
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
Original recipe yield 3 - loaf pans
* 3 cups white sugar
* 1 (15 ounce) can pumpkin puree
* 1 cup vegetable oil
* 2/3 cup water
* 4 eggs
* 3 1/2 cups all-purpose flour
* 1 tablespoon ground cinnamon
* 1 tablespoon ground nutmeg
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 cup miniature semisweet chocolate chips
* 1/2 cup chopped walnuts (optional)[GROSS. Skip these.
]DIRECTIONS
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.
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.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
P.S. I like my pumpkin bread with FROSTING. But I'm that cupcake addict you know and love, so feel free to skip the extra sugar!!
No comments:
Post a Comment