Monday, November 15, 2010


2 1/2 c white flour
1 c whole wheat flour
3 c sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 (15 oz) can pumpkin puree (not pie filling)
1 c canola or veg oil
4 lg eggs
2/3 c water
1 c semi-sweet choc chips
Preheat oven to 350*. Grease 2 9x5" loaf pans or 3 8x4" loaf pans.
In large bowl, mix flours, sugar, soda, cinnamon, nutmeg & salt together. Set aside.
In med bowl, whisk together pumpkin, oil, eggs and 2/3 c water until well combined and stir into dry ingredients, just until moistened and no dry streaks remain. Stir in choc chips. Pour batter into pans.
Bake 60-70 min or until toothpick comes out clean. Remove from oven & let sit for 10-15 min. Turn bread out onto a wire rack to cool completely.
*This bread freezes beautifully. After cooling, wrap bread in layer of plastic wrap & then a layer of aluminum foil. Freeze up to 2 months.

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