The new addition to my cookbook collection came just in time for my marathon baking sessions for the UMW Bazaar bake sale. This Chocolate Chip Pumpkin Bread recipe would be a good one for your Thanksgiving table ... or anytime.
I love cookbook collections like this one. These are recipes that come from Kansas small town kitchens. No wonder I can relate. No fancy weird ingredients. Just down-to-earth recipes I can create from my home pantry.
Chocolate Chip Pumpkin Bread3 cups sugar
1 15-oz. can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 1/2 cups flour
1 tbsp. cinnamon
2 tsp. nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup miniature semi-sweet chocolate chips
1/2 cup walnuts, chopped (optional)
Combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour and spices. Fold in chips and nuts (if desired). Fill 3 loaf pans 1/2 to 3/4 full. Bake for 1 hour or until toothpick inserted in center comes out clean.
Note: I didn't use the walnuts this time, since I was sharing some with Jill and she's not a nut eater. The original recipe called for a tablespoon of nutmeg. I reduced that to the 2 teaspoons I listed in the ingredient list.