Fall Pumpkin Bread

I've been making this pumpkin bread recipe since I was just out of college (i.e., a long time), so it's a tried and true favorite.  Don't be skeptical about the chocolate chips, they make the pumpkin bread (which is slightly savory  - despite it's cup of sugar), just the right amount of sweet.  The only negative of this recipe is that it only makes 1 loaf (doubling the recipe, unfortunately, won't yield the same results, so you have to make one loaf at a time).  Which is probably just as well because, this bread is delicious.  

Pumpkin Bread*

Preheat the oven to 350 degrees                  Makes 1 Loaf

1.5 c. (210 g) flour                               2 eggs, beaten

1/2 tsp. salt                                       ¼ tsp. nutmeg    

1 c, (200 g) sugar                                ¼ tsp. cinnamon

1 tsp. baking soda                              ¼ tsp. allspice

1 c. pumpkin puree (canned)              4 oz. mini choc.chips

1/2 c. vegetable oil

¼ c. water

Sift together flour, salt, sugar and baking soda in large bowl

Mix the pumpkin, eggs, oil, water and spices together in separate bowl, then combine with dry ingredients, but do not mix too thoroughly.  Stir in the chocolate chips.  Pour into well-buttered 9 x 5 x 3 inch loaf pan.  Bake 50 – 60 minutes until a straw come out clean. Turn out of the pan and cool on a rack.  Enjoy. 

* Adapted from The Fannie Farmer Cookbook

A lovely way to gift pumpkin bread to your friends & neighbors.

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