Pumpkin Bread from Sr. M. Sacred Heart from Marbury, AL. She writes:"This is my recipe and it's the best you will ever eat! (I hope!)."
This recipes has both chocolate chips and nuts!
Makes 2 9x5 loaves.
Grease 2 9 x 5 loaf pans lightly. cut parchment or wax paper to line the pans and grease well again. The paper helps remove the loaves.
Heat oven to 350. In large bowl mix together:
3 1/3 cup all-purpose flour
3 cups sugar (you can use half white and half brown if you like)
2 tsp baking soda
1 1/2 tsp salt
2 tsps cinnamon
1 tsp ginger
1/2 tsp each nutmeg and cloves
(for spices you can substitue 3 tsp pumpkin pie spice but it won't taste quite the same)
Combine in another large bowl
1 15-oz canned pumpkin
1 cup melted and cooled unsalted butter (no substitutes!)
4 lightly beaten eggs
2/3 cup water
Stir the flour mixture into the pumpkin mixture (a large wire whisk works good for this).
Fold in 1 cup chopped nuts
1 cup semi-sweet chocolate chips
Divide the mixture between the two bread pans and bake for 60 minutes or more. Be sure to test for doneness. Remove from oven and let cool on wire rack for 10 minutes. Then remove from pan and let cool. This tastes really good when slightly warm!
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