Pumpkin Chocolate Chip Nut Bread
|3/4 cups (4-1/8 oz.) shortening or 1 cup (5-1/2ox.) vegetable oil|
|2-2/3 cups (18-1/2 oz.) sugar|
|4 large eggs|
|2 cups pumpkin or squash (15 oz. can if you must) (not pumpkin pie
|2/3 cup (5-1/4 oz.) water|
|3-1/2 cups (13-3/4 oz.) unbleached all-purpose flour|
|1/2 tsp. baking powder|
|2 tsp. baking soda|
|1-1/2 tsp. salt|
|1 tsp. nutmeg|
|1 tsp. vanilla extract|
|1 cup (4 oz.) chopped walnuts or pecans|
|1-1/2 cups chocolate chips|
- Preheat Oven to 350F
- In a large bowl, cream together the shortening or oil and the
- Beat in the eggs, pumpkin and water.
- Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla,
stirring the blend, then mix in the nuts and chips.
- Spoon the batter into two lightly greased 9x5 inch loaf pans, or small
loaf pan and muffin pan.
- Bake the bread for 1 hour, or until a cake tester inserted in the center
of one loaf comes out clean.
- Remove the bread from the oven and cool it on a rack.
- When it's completely cool, wrap the loaves well in plastic wrap and store
it overnight before serving.*
- If desired, just before serving, drizzle with icing made of 1 cup
confectioners' or glazing sugar, 2 Tbsp. melted butter, and 1 Tbsp. milk.*
*We usually don't do this.
Makes: 2 loaves or 1 small loaf and dozen muffins
Prep: 15 minutes
Bake: about 1 hour
Nutrient value per serving (1 slice or 72g.)
245 calories, 12 g. of fat, 3g. protein, 11g. complex carbohydrate, 21 g.
sugar, 1 g. dietary fiber, 200 mg. Sodium, 93 mg. potassium, 28mg
cholesterol, 306RE vitamin A, 1 mg. vitamin C, 1 mg. iron, 21 mg. Calcium, 58
Based on a recipe from "The King Arthur Flour Baker's Companion"
The All-Purpose Baking Cookbook, 2003, p. 83.