Brunch Sweet Breads - Pumpkin Bread with Walnuts and Mini Chocolate Chips

It is always nice to add homemade sweet bread to your brunch menu. When I want something quick and easy I turn to my Betty Crocker cookbook for a tried and true recipe. This pumpkin bread actually calls for raisins, but I substitute mini chocolate chips for added flavor and sweetness. Since it makes two loaves, I can freeze one to enjoy another time.

Pumpkin Bread with Walnuts and Mini Chocolate Chips

2/3 cup shortening
2 - 2/3 cups sugar
4 eggs
1 can (16 ounces) pumpkin
2/3 cup water
3 - 1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup coarsely chopped walnuts
2/3 cup mini chocolate chips

  1. Heat oven to 350 degrees F. Grease the bottoms only of 2 loaf pans, 9x5x3.
  2. Mix shortening and sugar in large bowl. Add eggs, pumpkin and water.
  3. Blend in flour, baking soda, salt, baking powder, cinnamon and cloves.
  4. Stir in nuts and mini chocolate chips.
  5. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 1 hour to 1 hour and 10 minutes.
  6. Cool slightly, loosen sides of loaves from pans and remove from pans.
  7. Cool completely before slicing.
  8. To store, wrap and refrigerate for up to 10 days. Also can be frozen.


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