To continue my love affair with the flavors of the Christmas season, today I bring you a recipe for pumpkin bread topped with mini-chocolate chips and nuts. I made little individual loaves, but you can certainly make one or two large loaves out of this recipe. The smaller loaves are perfect for last minute gift-giving, which is exactly what I made this batch for.
The bread has a cake-like texture that is incredibly moist. It is sweet and filled with the warm, spicy flavors of cinnamon, nutmeg, ginger, and cloves which fill the house with a wonderful aroma as the bread is baking.
Wishing you all a very Merry Christmas from my kitchen you yours!
Pumpkin Loaf (makes 5 mini (3"x 5") loaves or 2 large (4"x 8") loaves)
Preheat oven to 350° (if you have a convection setting, set on convection bake. This will help the individual loaves bake evenly if you are baking several smaller loaves). Grease loaf pans with butter or non-stick spray.
In a large mixing bowl, mix together until well blended:
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1/2 cup vegetable oil
- 1/2 cup melted butter
- 2/3 cup water
- 1 cup lightly packed brown sugar
- 1 cup granulated sugar
Sift in:
- 3-1/2 cups unbleached flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Stir until the batter is just blended, do not over mix. Pour the batter into prepared pans and sprinkle the top of each of the loaves with:
- 2 tablespoons mini chocolate chips
- 1 tablespoon chopped pecans
Waw,..these loaves look georgous & oh so festive too,...
MMMMMMMM,...I wish you & your family a happy, fun & healthy 2010!!!
Posted by: Sophie | December 31, 2009 at 05:27 AM
I will be trying this as my first pumpkin bread recipe was nice but not WOW. So....Thanks again. Cookies today. Let you know how they go!
Posted by: Kitchen Butterfly | December 24, 2009 at 05:20 AM