Prep 20 mins
Cook 1 hr
This is a very nice dessert bread. My children loved it along with the neighborhood children. The recipe was enhanced by my daughter by putting in chocolate chips. Recipe from a newspaper.
- Mix all the ingredients, except pumpkin and chips. Blend well. Add pumpkin, fold in chips.
- Pour the batter into greased and floured 9 1/2 x5 1/2 loaf pan.
- Bake at 325 degrees for 1 hour, or until toothpick comes out clean from the middle of the loaf.
Very good. I used all applesauce instead of oil b/c that seemed like a large amount of oil for me. I also left out the 2/3 cup of water b/c the batter looked very thin to me as it was. I used fersh/frozen pumpkin instead of canned and I added more chocolate chips as I was tring to use up my open bags. I baked it in a bundt pan b/c my family likes it better that way. The extra chocolate chips make it VERY rich. I would just stick to the amount called for in the recipe in the future. It stayed very moist even without the water called for. I cut the pieces smaller b/c of the richenss so I got somewhere around 20-25 servings out of it. I was a little concerned about it spilling over b/c my bundt pan was VERY full. I put a cookie sheet under it just in case but it didn't spill over. You might want to keep that in mind if you use a different sized pan.
My family loves Pumkin Bread and we wait for this season to buy it from the local bakery because I didn't know I was able to make it. My family went crazy for this bread! It was totally easy to make and I am a star this week! :) Thank you so much for this recipe, it will go into my cookbook as a "standard". I think I will cut back on the Chocolate chips because I felt it overwhelmed the pumpkin... but that's a personal choice... thank you!
Wonderful, thanks for posting!