shamrocks1217

Pumpkin Bread
This is excellent as a dessert, with a meal or as a snack. The recipe below has been configured for the large size (29 oz) can of cooked pumpkin. This makes about 4+ loaves of bread (using an 8 1/2 x 5 x 2 1/2 inch loaf pan - either glass or metal).

Preheat oven to 350

Ingredients:

7 Cups Flour 8 Eggs
6 Cups Sugar 4 Cups Pumpkin*
4 Teaspoons Baking Soda 2 Cups Cooking Oil
2 Teaspoons Cinnamon 1 1/3 Cups Water
2 Teaspoons Salt 2 Teaspoons Vanilla
1/4 Teaspoon Nutmeg 2 Cups Chocolate Chips

*Can use a 29 oz can of cooked pumpkin (without spices - do NOT use canned pumpkin pie filling as that contains spices) or you could bake a pumpkin, and use the cooked pumpkin vegetable.
Sift (or mix if you do not have a sifter) together flour, sugar, baking soda, cinnamon, nutmeg and salt. Make sure these are all mixed together well.
Make a hole in the middle and add eggs, pumpkin, cooking oil and water. Mix well with a spoon or electric mixer until batter is smooth.
Add vanilla and chocolate chips (note: standard bag is slightly more than 2 cups so you can either pour the whole bag into the mix or measure it and eat the remainder as a reward for your efforts.)
Grease bread loaf pans or muffin pans and pour the mix into the pans. Fill the pans about 3/4 full with batter.
Bake for about 1 hour or until a knife inserted into the middle of the loaf comes out clean.
Let pan for 5 minutes and then holding the pan with a pot holder, shake lightly until bread separates from sides and bottom of pan. Turn pan over and drop bread on a ing rack to . If you do not intend to eat all the loaves right away you can wrap the individual loaves well in aluminum foil and store them in freezer until needed.
This is a great dessert for the holidays or fall season.
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