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Painting with Canvas' Pumpkin Bread!

November 21, 2013

Hello, All!

 

As promised, we're adding recipes to our blog. Cooking and baking is artsy, afterall!  With Thanksgiving next week, I thought it would be perfect to show you guys my Chocolate Chip Pumpkin Bread recipe! No joke, everyone who tries this, LOVES it!  I would make it for my team when I worked in an office, and I had to ration it out to people ;)  The best part is how fluffy and soft it turnes out. After you try it, leave us a comment on how it turned out!

 

INGREDIENTS

  3-⅓ cups unbleached all purpose Flour

  1 tsp pumpkin pie spice

  1 tbsp Cinnamon

  1 teaspoon Baking Powder

  2 teaspoons Baking Soda

  1-½ teaspoon Salt

  2-⅔ cups Sugar

  ⅔ cups Softened Butter

  4 whole Eggs

 1 30oz can or 2 15oz cans Mashed Pumpkin (Equivelant to a pound)

 ⅔ cups Water

1 cup Semi-Sweet Chocolate Chips (I suggest the mini chips)

 

DIRECTIONS

Preheat oven to 325 degrees.

  1. Separate dry ingredients and set aside.

  2. Cream sugar and butter until well incorporated.

  3. Add eggs one at a time and then add pumpkin. Alternate adding dry ingredients with water.

  4. Add flour. I suggest adding bits of the flour in intervals to avoid a big mess

  5. Add in chocolate chips. I also like to sprinkle the chips on top!

  6. Pour into greased pans. This makes quite a bit, so I like to use different sized pans to make it fun.

 

Bake at 325 degrees for 55 to 60 minutes or until a toothpick inserted into the middle of the loaf comes out clean. If you use some smaller pans like I did, check on them at about 30 minutes in. 

 

Bonus Tip: I LOVE to add bananas every once in awhile. The two flavors aren't over powering, and are a perfect combination! Make sure they are soft and pretty ripe. 

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