Sunday, November 27, 2011

chocolate chip pumpkin bread


Not a Thanksgiving goes by without my chocolate chip pumpkin bread.  I make this at least 3 or 4 times through the holidays.  This pumpkin bread has a slight taste of spice from nutmeg and cinnamon.  It's very moist and the chocolate chips add a perfect amount of sweetness.

Many years ago, my Aunt Sandy gave me a cookbook, The Congressional Club Cook Book. This cookbook was published in 1970 and contains recipes submitted by wives of Presidents, Vice Presidents, Past Presidents, Justices of Supreme Court, Foreign Ambassadors, Cabinet, Governors, Senators, and Representatives of the United States. In that book, I found a recipe for pumpkin bread and added chocolate chips.


This pumpkin bread recipe is so easy; everything is added into one bowl and mixed.

Photo taken at the Malibu Lumber Yard
The Malibu Lumber Yard may host some fabulous high end stores but it also has created a place for socializing, enjoying the fresh salty air and even a little education on life under the sea. The center showcases three of the largest free standing aquariums in Los Angeles. Each aquarium is home to a different sea environment, providing an interesting place for kids and adults to observe the differences in sea life.

chocolate chip pumpkin bread
Adapted from The Congressional Club Cook Book

Ingredients:
3 cups sugar
3 ½ cups all purpose flour
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 ½ teaspoon salt
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups canned pumpkin
2 cups chocolate chips

Directions:
Preheat oven to 350 degrees
Put all ingredients in a large mixing bowl and mix well
Pour into two bread pans
Bake 1 hour 15 minutes, or until you insert a toothpick or knife in center and it comes out clean

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