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May 19, 2010

Pumpkin Bread

The last pumpkin has been served in this delicious chocolate chip pumkin bread. 4 cups of puree remain to await their contribution to another confection or savory concoction. But for now I can't
wait for game night tonight with he neighbors. SO MUCH FUN and so much good food!

The Recipe for this pumpkinee dish can be found at: http://thedishondelish.blogspot.com/2008/11/pumpkin-bread-mulled-cider.html In case you're itchin to try it and don't want to go that far I'll list it right here. Thank you for the recipe Elizabeth!
Pumpkin bread
2 cups canned pumpkin (or fresh pumpkin puree)
1 cup canola oil
4 eggs
2/3 cup water
3 cups granulated sugar
3 ½ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon salt
2 teaspoons baking soda
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Lightly spray three (medium/smallish) bread loaf pans.

In a large bowl, combine pumpkin, oil, eggs, water and sugar. Sift in flour, cinnamon, nutmeg, salt and baking soda. Beat gently until batter is smooth, then gently add chocolate chips and mix until just incorporated. Pour batter into loaf pans until halfway full. Bake in preheated oven for one hour or (depending on your loaf pan – see note) until a toothpick inserted in the middle comes out clean.

Remove from oven and let cool for a couple of minutes. Remove from pan and let cool completely before slicing. Optional: You can also lightly butter the tops and dredge with powdered sugar.

note: if you don’t have small loaf pans, you can use two medium or one large loaf pan. just be sure that the batter only comes halfway up the sides of the pan. you should also increase the cooking time a few minutes until a toothpick inserted in the center comes out clean.