It's that time of year when baking is an absolute must at our house. It's not so great for the figure, but oh so much fun! Today's What's Baking recipe is as Fall as it gets. It's pumpkin bread with a little surprise inside, chocolate chips. Yummy! So on to the recipe.
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
2 tsp pure vanilla extract
3 1/2 cups all-purpose flour
1 tbsp cinnamon
2 tsp ground nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans. ( I halved the recipe and used 1 9x5 loaf pan and one that was a little smaller.) In a large bowl, combine sugar, pumpkin, oil, water, vanilla and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda and salt. Fold in chocolate chips. Pour into prepared pans and bake for 1 hour (It took mine about 45 minutes.) or until an inserted knife comes out clean. Cool on wire racks. Slice it up, smother with a little butter and enjoy!
In my opinion this bread was very good. I give it a 4.5 out of 5. However, don't do what I did and put in a tablespoon of nutmeg instead of a teaspoon. It was a little too "nutmeggy" for me, but I'm sure if added appropriately would have been just right.
I've been around my sister too long. She can't follow a recipe to save her life. Sometimes that works out well for her and she comes up with something delicious. Then sometimes not so much, like when she thinks the recipe said bake for 10 minutes when it really said cool for 10 minutes. Needless to say, that cheesy jalapeno bread was raw dough.
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