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November 18th 2008
archived under: Baked Goods, Dessert, Meatless, Recipes, Step by Step Recipes

Have I ever mentioned that Autumn is my favorite season? I love the smells, the crunchy leaves, blah blah blah (I’ll stop because I think I started another recent post this way. haha!

Anyway, this is one of those autumnal foods that I love so much. Chocolate chip pumpkin nut bread. It’s called bread but it’s really like cake. Like pumpkin spice cake filled with deliciousness. It’s incredibly moist and well, just tasty.

Chocolate Chip Pumpkin Nut Bread

First you start your oven preheating – 350 degrees Fahrenheit.

Then dump a can of pumpkin puree (NOT pumpkin pie mix) into a biiiiig mixing bowl.

Chocolate Chip Pumpkin Nut Bread

Cover your pumpkin with 3 cups of white sugar.

Chocolate Chip Pumpkin Nut Bread

Drizzle in 1 cup of vegetable oil (don’t freak out… this makes a LOT). I’m sure you could sub applesauce for some of it. I just haven’t tried that yet in this particular recipe.

Chocolate Chip Pumpkin Nut Bread

And plop in 4 eggs. And also 2/3 cup of water.

Chocolate Chip Pumpkin Nut Bread

Give it a nice stir until everything is incorporated.

Chocolate Chip Pumpkin Nut Bread

Now’s the exciting part! Start adding spices. This is 1 Tablespoon of cinnamon, 1 tablespoon of nutmeg, and a sprinkling of ground cloves.

Chocolate Chip Pumpkin Nut Bread

Add 3 1/2 cups of all-purpose flour. I’m sure some people like to add/mix/add/mix… but I just dump it all in there. Also, you’ll need 2 teaspoons of baking soda and 1 1/2 teaspoons of salt.

Chocolate Chip Pumpkin Nut Bread

And mix, but not too much. Just like overmixing will kill most muffins, it’s generally not a good idea in stuff like this either.

Chocolate Chip Pumpkin Nut Bread

See? There are still lumps, but I stopped.

Chocolate Chip Pumpkin Nut Bread

Dump in about 1 cup of miniature chocolate chips. I didn’t have a cup…

Chocolate Chip Pumpkin Nut Bread

So I also added some dark chocolate (regular-sized) chips. I do prefer the mini ones in this “bread” but if I’m gonna have big chips, they’d better be dark chocolate for my pumpkin!

Chocolate Chip Pumpkin Nut Bread

Sprinkle in half a cup of chopped nuts. I usually use walnuts, but this time I used pecans.

Chocolate Chip Pumpkin Nut Bread

And then I decided half a cup wasn’t enough, so I dumped in some more.

Chocolate Chip Pumpkin Nut Bread

Transfer your batter into prepared (greased/floured – or Pam with Flour sprayed) pans. I used one of these rectangular casserole dishes…

Chocolate Chip Pumpkin Nut Bread

And one of these round cake pans. But this recipe will make 3 regular sized loaves (9×5), a lot of mini loaves, or a TON of muffins. Or… countless mini muffins.

Chocolate Chip Pumpkin Nut Bread

Bake for about an hour, but adjust your time for whatever pans you’re using… mini muffins will cook much faster, obviously. A toothpick inserted (though not into a chocolate chip) should come out clean.

Chocolate Chip Pumpkin Nut Bread

I didn’t have any other “after” photos from this particular batch, so here are some photos from the last time I made this yumminess… Isn’t this an attractive loaf? It would be a perfect gift for your child’s favorite teacher! (Honestly, we don’t all like apple-laden paraphernalia. Baked goods are usually a safe bet.)

Chocolate Chip Pumpkin Nut Bread

Sooo moist and yummy. Just the right amount of spiciness to go with the sweetness.

Chocolate Chip Pumpkin Nut Bread

And so you can make it without going cross-eyed…

Chocolate Chip Pumpkin Nut Bread Recipe

  • 1 (15 oz) can pumpkin puree
  • 3 cups white sugar
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 Tablespoon cinnamon
  • 1 Tablespoon nutmeg
  • Sprinkle ground cloves
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature chocolate chips (or dark chocolate chips)
  • 1/2 cup (or more) chopped nuts – walnuts or pecans are great
  1. Oven – 350 degrees Fahrenheit
  2. Mix sugar, pumpkin, oil, water, eggs.
  3. Add cinnamon, nutmeg, cloves. Combine.
  4. Blend in flour, baking soda, and salt.
  5. Fold in chocolate chips and chopped nuts.
  6. Fill greased containers about 1/2 to 2/3 full.
  7. Bake for 1 hour, or as appropriate for your containers.






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