Pumpkin Recipe's #5 Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Drizzle the loaf with colored frosting to make it festive

or turn them into muffins

Original recipe makes 3 loaves

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour

• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
2. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Pumpkin Recipe's #4 Frosted Pumpkin Bread

Frosted Pumpkin Bread

Makes: 32 servingsServing size: 1  sliceYield: 2 loaves (32 servings)

Prep 25 minsBake 350° 55 minsCool 10 minsStand  Overnight
ingredients

• 3 1/3cups all-purpose flour
• 2teaspoons baking soda
• 2teaspoons ground cinnamon
• 1 1/2teaspoons salt
• 1teaspoon ground nutmeg
• 1 1/2cups granulated sugar
• 1 1/2cups packed brown sugar
• 1cup vegetable oil
• 4eggs
• 2/3cup water
• 115 ounce canpumpkin
• 3tablespoons unsalted butter, softened
• 2cups powdered sugar
• 2tablespoons unsweetened cocoa powder
• 1tablespoon milk
• 1/2teaspoon ground cinnamon
• 1/2teaspoon instant espresso coffee powder
• 1/2teaspoon vanilla
• Milk

directions

1.Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up the sides of two 9x5x3-inch, three 8x4x2-inch, or four 7 1/2x3 1/2x2-inch loaf pans; set aside. In a large bowl stir together flour, baking soda, 2 teaspoons cinnamon, salt, and nutmeg; set aside.

2.In an extra-large mixing bowl beat granulated sugar, brown sugar, and oil with an electric mixer on medium speed until combined. Add eggs; beat well. Alternately add flour mixture and the water to egg mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into the prepared loaf pans, spreading evenly.

3.Bake for 55 to 60 minutes for 9x5-inch loaves, 45 to 50 minutes for 8x4-inch loaves, 40 to 45 minutes for 7 1/2x3-inch loaves, or until a wooden toothpick inserted near the centers comes out clean.

4.Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight.

5.For cocoa-spice frosting, in a small mixing bowl beat butter on medium speed for 30 seconds. Beat in 1 cup of the powdered sugar, the cocoa powder, 1 tablespoon milk, 1/2 teaspoon cinnamon, coffee powder, and vanilla until combined. Beat in the remaining 1 cup powdered sugar. Beat in additional milk, 1 teaspoon at a time, to reach spreading consistency. Spread the tops of loaves with cocoa-spice frosting before slicing.

nutrition facts (Frosted Pumpkin Bread)

• Servings Per Recipe 32,
 
• cal. (kcal) 198,
 
• Fat, total (g) 8,
 
• chol. (mg) 26,
 
• sat. fat (g) 1,
 
• carb. (g) 31,
 
• Monosaturated fat (g) 5,
 
• Polyunsaturated fat (g) 2,
 
• Trans fatty acid (g) 0,
 
• fiber (g) 1,
 
• sugar (g) 20,
 
• pro. (g) 2,
 
• vit. A (IU) 2041,
 
• vit. C (mg) 1,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
 
• Niacin (mg) 1,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 28,
 
• Cobalamin (Vit. B12) (µg) 0,
 
• sodium (mg) 200,
 
• Potassium (mg) 65,
 
• calcium (mg) 20,
 
• iron (mg) 1,
 
• Mark as Free Exchange () 0,
 
• Percent Daily Values are based on a 2,000 calorie diet