Recipe by TCookie
This is just terrific- everyone who has tried it has just raved! There's something about the spice combination that makes this bread unlike any other I've tried. This is my husband's absolute fall favorite. It freezes well, too, if you happen to be able to snatch one of the loaves from the folks eating it. The recipe originally came from a friend, Barbie, who died much too young. I think of her each time I make it.
Top Review by Jockey
This tasted fine, I used 1/4 ground cloves as we are not big clove persons, otherwise I followed exactly. It made 2 very VERY small loaves and did not take but 45 -50 minutes to bake and the almonds were just okay in it. Not sure if I will use this one again tho but thanks for giving me something in the way of pumpkin bread to try.
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon allspice
- 1 2⁄3 cups flour
- 1⁄3 cup water
- 2 eggs
- 1⁄2 cup salad oil
- 1 cup canned pumpkin puree
- 1 cup semi-sweet chocolate chips
- 1⁄2 cup toasted and chopped almonds
Directions See How It's Made
- Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts).
- Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth.
- Stir in chocolate chips and nuts until well distributed.
- Line two bread pans with foil and oil the foil.
- Divide the batter between the pans and smooth the tops.
- Bake in a preheated 350 degree oven for about 1 hour 15 minutes.
- Test for doneness with a wooden pick.
- Cool on a rack for about ten minutes before removing from the pan to finish cooling.
- This keeps best in the refrigerator, and slices easiest when cold.
- Hard to wait for this, though!