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Perfect Pumpkin Bread with Chocolate Chips {Webisode #1}

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    Source: www.thenaptimechef.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Carbohydrates, Cellulose
    VitaminsA, H
    MineralsZinc, Natrium, Fluorine, Potassium, Iron, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 4 eggs, room temperature

    2. 1 c. vegetable oil

    3. 2 c. sugar

    4. 3 c. all-purpose flour (for Gluten-Free use Pamela's GF Baking Mix)

    5. 1 14 oz. can pure pumpkin puree

    6. 2 t. baking soda

    7. 2 t. cinnamon

    8. 1 t. Kosher Salt

    9. 12 oz. semisweet chocolate chips

    10. Yields:

    11. 36 Cupcakes or Two

    12. 9×

    13. 5 Loaves or One Bundt Cake or Lots o' Mini-Muffins (use mini-chips for these!)

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350. Grease and prepare the pan depending on bundt cake, muffins or loaves.

    2. In a mixing bowl combine eggs, oil and sugar. Then, add the pumpkin and mix well. In a separate bowl whisk together flour, baking soda, cinnamon and salt. Slowly add this to wet ingredients until totally combined.

    3. Mix in the chocolate chips with a wooden spoon and pour batter into prepared pan.

    4. Bake according to pan size as follows:

    5. Cupcakes: Bake for 25 minutes Two 9×5 Loaf Pans: Bake for 45-50 minutes Mini-Muffins: Bake for 12-15 minutes Bundt Cake: Bake for 60 – 65 minutes 5. Once baking is complete allow cake to cool for 10 minutes in the pan. Then, remove it on to a wire rack to cool completely. Slice and serve.

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