Page 114 - 2016TOHCookbook

Chocolate Chip Pumpkin Bread
Akerson Family | STERLING, MA
“Pumpkin chocolate chip bread is something that we frequently enjoy for fam- ily breakfast every fall, and is the first recipe that Caroline made all by herself when she was younger.” LISA AKERSON
INGREDIENTS
Makes 3 medium or 2 large loaves
2 cups granulated sugar
1 cup vegetable oil
4 large eggs, beaten
1 (15-ounce) can pumpkin purée 3 1⁄2 cups all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 teaspoon allspice
1 teaspoon ground cinnamon
1⁄2 teaspoon ground cloves
2⁄3 cup water
1 1⁄3 cups semi-sweet chocolate chips
PREPARATION
1. Preheat oven to 325°F. Grease and flour three medium loaf pans or two large loaf pans (or coat evenly with cooking spray).
2. Place the sugar and oil in a large bowl. Using a handheld mixer fitted with the beater attachment, cream the sugar and oil on medium speed until fluffy. Add the eggs and pumpkin, and mix on medium-low speed until combined.
3. Sift the flour, salt, baking soda, baking powder, nutmeg, allspice, cinnamon and cloves into another bowl. Set the mixer to low and add the flour
mixture to the pumpkin mixture in three additions, alternating with the water and beginning and ending with the flour. Fold in the chocolate chips.
4. Divide the batter among the prepared pans. Bake until a toothpick inserted into the center of each loaf comes out clean, about 1 hour for the medium pans or 1 hour 20 minutes to 1 hour 30 minutes for the large pans. Let cool in the pans for 10 minutes before turning the bread out onto wire racks to cool completely.
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