Chocolate Chip Pumpkin Bread

by Vanessa
(New Mexico)

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

This just came to mind when passing the canned pumpkin in the local market. Turned out so well I keep making it. The recipe is pretty much a generic quick bread with pumpkin.

Chocolate Chip Pumpkin Bread

1 ½ cup all-purpose flour
½ tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp allspice
½ tsp salt
1 ½ cup sugar
1/3 cup butter-flavored Crisco or shortening
2 eggs
1 tsp vanilla
1 cup canned pumpkin puree
½ to 1/3 cup semi-sweet chocolate chips
½ to 1/3 cup chopped pecans (optional)

Note: If substituting canned pumpkin pie filling, reduce spices to taste – ½ tsp cinnamon and no nutmeg or allspice works; reduce sugar to ½ cup, increase pumpkin to 1 ½ cup.

Grease and flour a loaf pan. Heat oven to 350 deg. F.

In a medium bowl, combine flour, baking powder, baking soda, spices and salt. Set aside.
In another bowl, cream shortening with sugar. Add eggs and vanilla and mix well. Add pumpkin and mix well.
Gradually add in dry ingredients, stirring well between additions.
Stir in chocolate chips and pecans.

Spread into prepared loaf pan and bake 1 hour to 1 hour 15 minutes until wooden pick inserted in center comes out clean.
Cool at least 10 minutes and better to cool 1 hour before removing from pan and slicing.

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