Cottage Beach House: pumpkin bread

Tuesday, September 21, 2010

A Chocolate Chip Pumpkin Bread

Having teenagers certainly has it's perks. My daughter likes to bake. Considering I'm not much of a baker, this is a very nice thing to have happen. Recently she decided to make us a Chocolate Chip Pumpkin Bread. Emmm, emmm, good! A celebration of Fall's arrival.

Some nice pumpkin color around here.. had I been prepared for this moment,

I'd have pulled out the harvest tablecloth..

I was thrilled when she said she was going to bake this morning, and as I jumped up and down with glee, she said

" Oh Mom, what are you going to do blog it?'"

I'd love to blog it sweetie, why don't you take some pics as you go along? I ~~eagerly~~ gently suggested.

So this is her first attempt at little vignettes. I suspect she might enjoy this.

Adding the cinnamon

The recipe.

Ingredients

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 (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
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.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.