Who does not love Great Harvest Pumpkin Chocolate Chip Bread and Muffins? After working there and making it went out on online looking for a recipe that is so close to being the one I used to make (for legal reason I did not want to share the exact one I used in the store). Here is the recipe I found. Of course I make some changes. I make my own pumpkin puree for starts. Go here to see how I do it.
Chocolate Chip Pumpkin Bread
INGREDIENTS:
1 (15 ounce) can pumpkin puree or 2 cups
4 eggs
1 cup vegetable oil
⅓- ⅔ cup water (optional add only if too thick)
3 cups white sugar
3 1/2 cups all-purpose flour
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2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 bag (16 oz) Milk Chocolate chips (I prefer Ghirardelli)
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DIRECTIONS:
1.
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
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2.
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In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
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3.
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Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
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ENJOY!!!!!!!!!
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