everything to entertain: Chocolate Chip Pumpkin Bread

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Chocolate Chip Pumpkin Bread

Thursday, October 20, 2011

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I love this time of the year. It is cool and crisp outside, the leaves are falling and I get to start baking with pumpkin! The first thing I had to make was pumpkin bread. I realize there are lots of pumpkin bread recipes out there. This one is good enough to try.

Get ready for some pumpkinified deliciousness.

Mix sugar and butter with an electric mixer. Add eggs, water, pumpkin and flour mixture until moistened.

Add chocolate chips. Mixture will be a little thick like this.

I like to sprinkle mini chocolate chips on top of the batter

with about a tablespoon of sugar on each loaf. It gives your bread a delicious crust.

Let cool. Slice and enjoy. It makes two loaves...one to eat and one to share (or not *wink*).

Chocolate Chip Pumpkin Bread

*Betty Crocker

4 cups flour

2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cups sugar

3/4 cup butter, softened

4 eggs

1/2 cup water

1 can (15 oz) pumpkin

1 cup semi-sweet chocolate chips

2 Tbsp mini semisweet chocolate chips

2 Tbsp sugar

Heat oven to 350 degrees. grease bottom only of two 8x4 inch loaf pans. I like using Bakers Joy.

In medium bowl, stir flour, baking soda, salt,cinnamon and nutmeg until mixed; set aside.

In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minuet or until moistened. Stir in chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips and 2 tablespoons sugar.

Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely before slicing.