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| Chocolate Chip Pumpkin Bread |
"I make this recipe in the course of the holidays. It is moist, and freezes well! I bake them in espresso cans, and wrap them in colored cellophane to provide as items."
Ingredients :
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 2/three cup water
- four eggs
- three 1/2 cups all-motive flour
- 1 tablespoon ground cinnamon
- 1 tablespoon floor nutmeg
- 2 teaspoons baking soda
- 1 half teaspoons salt
- 1 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (non-obligatory)
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 1H30M |
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- Preheat oven to 350 levels F (175 ranges C). Grease and flour three 1 pound size coffee cans, or 3 9x5 inch loaf pans. Watch Now
- In a huge bowl, combine sugar, pumpkin, oil, water, and eggs. Beat till easy. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans half of to three/four full. Watch Now
- Bake for 1 hour, or till an inserted knife comes out clean. Cool on cord racks earlier than doing away with from cans or pans. Watch Now
Notes :
- Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it frivolously, and make smooth-up easier.
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