Oh...that sounds yummy! Wish I was not on a diet.
Chocolate Pecan Pumpkin Bread
Summary
| Yield | |
|---|---|
| Source | My mother in law shared this with me for using up fresh pumpkin |
| Prep time | 5 minutes |
| Recipe Types | breads |
Description
Delicious and very easy to pull together. You can substitute unsweetened applesauce for the oil for a low fat version.
Ingredients
| 3 | c | flour |
| 1 | t | baking soda |
| 1⁄2 | t | baking powder |
| 1 1⁄2 | t | ground cinnamon |
| 1 | t | ground nutmeg |
| 1⁄2 | t | salt |
| 2 | c | canned or fresh mashed pumpkin |
| 2 1⁄2 | c | sugar |
| 1 | c | vegetable oil |
| 4 | eggs, beaten |
Instructions
1 cup chopped pecans
1 cup chocolate chips
DIRECTIONS:
- Preheat oven to 350 degrees. Grease two 8x4 inch loaf pans.
- Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
- In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated.
- Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 45 to 60 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.