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Ingredients Jump to Instructions ↓

  1. 3-1/3 cups all-purpose flour

  2. 3 cups sugar

  3. 4 teaspoons pumpkin pie spice

  4. 2 teaspoons baking soda

  5. 1 teaspoon salt

  6. 1/2 teaspoon baking powder

  7. 4 eggs

  8. 1 can (15 ounces) solid-pack pumpkin

  9. 2/3 cup water

  10. 2/3 cup canola oil

  11. 2 cups (12 ounces) semisweet chocolate chips

  12. 1 cup sliced almonds, toasted

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months. To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).

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