Tuesday, October 11, 2011

♥ Tea on Tuesday: Chocolate Pumpkin Bread ♥

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 canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

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. 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 (16 slices each).

Nutrition Facts: 1 serving (1 slice) equals 242 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 169 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

~~Quick Cooking November/December 2005~~

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