Sunday, December 19, 2010

pumpkin and chocolate chip bread.

I attempted to bake pumpkin-chocolate-chip bread earlier today. One of my kindergarteners had bought it for lunch last week, so I asked his mom, who runs a catering company with her husband, to send me the recipe.

Makes 16 servings
Prep: 15 minutes
Bake: 1 hour.


1.5 cups of all-purpose flour.
1 teaspoon of ground cinnamon
1/2 teaspoon salt.
1/2 teaspoon of baking soda.
2 eggs.
1 cup sugar.
1 cup canned or fresh pumpkin puree.
3/4 cup canola or vegetable oil
3/4 cup of semi-sweet chocolate chips.

In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil, Stir into dry ingredients just until moistened. Fold in the chocolate chips.

Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350 degrees for an hour till a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to wire rack. Yield: one loaf. 16 slices.