Email to Shelley Dillard-Hamm      

Recipe Categories: nevadasmama's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST BROWNIESandBARS CAKES CANDY CASSEROLES CHEESECAKES COFFEECAKES COOKIES CROCKPOT CUPCAKES DESSERTS DIPS FISHandSEAFOOD FROZENDESSERTS FRUIT JAMSandJELLIES MARINADES MEATS MEXICANSTYLE PASTA PASTRIES PIES PIZZA PORK POTATOES POULTRY POUNDandBUNDTCAKES RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGMIX SNACKS SOUPSandSTEWS SWEETBREADS VEGETABLES

Chocolate Pumpkin Bread




Source of Recipe


Taste of Home


Recipe Link: http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=29276

List of Ingredients




3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin
2/3 cup water
2/3 cup vegetable oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

Recipe



In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.

Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.

To use frozen bread: Thaw at room temperature. Yield: 2 loaves.