It makes me feel all warm and Fall-ie inside. And, my house smells awesome too.
|Mix all of your wet ingredients together. Then mix together all of your dry ingredients...and add them to your wet ingredients. Does that make sense?|
|Put the batter into greased bread pans. I made one without chocolate chips for those that don't like chocolate!?! And then added chocolate chips to the rest of the batter for all of my sane peeps! :)|
|All cut and boxed up to send to Mr. Bo's co-workers. We already ate a loaf. Yes, just Mr. Bo and I. eek!|
Chocolate Pumpkin Bread
(makes 2 loaves)
2 ½ cups pumpkin puree
4 large eggs
½ cup vegetable oil
2/3 cup water
3 ½ cups all purpose flour
3 cups sugar
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon cloves
8 ounces chopped bittersweet chocolate. (I used chocolate chips)
1. Preheat oven to 350°. Spray loaf pans with nonstick cooking spray.
2. In a large bowl, combine pumpkin, eggs, oil, and water. In another large bowl, combine, flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add flour mixture to pumpkin mixture, stirring until blended. Stir in chopped chocolate. Pour batter evenly into prepared pans. Bake 45 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack 15 minutes. Remove from pans, and cool completely on wire rack.
Recipe courtesy of Paula Deen