Wednesday, September 16, 2015

Pumpkin Chocolate Chip Spice Bread

This Pumpkin Chocolate Chip Spice Bread is to die for! Is it too much to say that this may be the BEST recipe on this blog? Well, that's debatable I suppose, but this one is definitely on of the top recipes in my mind!

A couple days ago mom came home from Trader Joe's with cases of pumpkin, no not cans, CASES! Like 36 cans of pumpkin! After the shortage of pumpkin she freaked out and decided to go a little crazy ;) but it won't last for long because of this wonderful recipe! We make this cake at least every week in the fall (and through out the winter too), it is just SOOOOO good!

I can just smell the spice, feel the crisp breeze, and hear the crunchy leaves.  Oh what a wonderful season fall is. And what is fall without pumpkin bread?! This recipe has been a family favorite for years, I promise it won't disappoint!

3 cups sugar
3 eggs
1 1/2 cup canned pumpkin
1 cup vegetable oil
2/3 cup water
2 full teaspoons molasses
1 1/2 teaspoon salt
1 1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 teaspoon ground cloves
2 teaspoon baking soda
3 1/2 cups flour
2 cups semisweet or milk chocolate chips

1) In a large mixing bowl, using a hand mixer, beat together sugar, eggs, pumpkin, oil, water and molasses.  
2) Sift and add dry ingredients until incorporated (do not over mix). Stir in chocolate chips. 
3) Pour into two greased and floured bread pans, or one bundt pan. 
4) Bake at 325º Fahrenheit for 50-60 minutes for bread pans and about 15 minutes longer for cake pan. Check bread with a toothpick often and add more time if still gooey (we almost always add more time). Enjoy!

1 comment:

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