Cinnamon Chip Pumpkin Bread |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I was looking for a recipe to use pumpkin and cinnamon chips and I found one that is from a book entitled Pumpkin. I substituted the cinnamon chips for the chocolate chips in the recipe thinking it would combine well with the pumpkin. Read more . Very happy with the results. Thanks Dee! Ingredients:
4 eggs |
1 3/4 cups sugar |
1 1/2 cups canned unsweetened pumpkin |
1 cup vegetable or canola oil |
3 cups all purpose flour |
2 tsp baking powder |
1 tsp baking soda |
1 tsp ground ginger |
1 tsp salt |
1/4 tsp ground nutmeg |
2 cups chopped walnuts or pecans (optional) |
1 1/2 cups cinnamon chips |
Directions:
1. Heat the oven to 350 degrees.
2. Whisk the eggs, sugar, pumpkin, and oil in a large bowl until thoroughly blended.
3. Sift the flour, baking powder, baking soda, ginger, salt, and nutmeg into the pumpkin mixture.
4. Fold in the nuts, if using, and cinnamon chips.
5. Divide the batter between 2 greased 8 x 4 x 2 inch pans.
6. Bake for 70 minutes or until a knife inserted in the center comes out clean.
7. Cool on a rack for at least 10 minutes before removing from pan.
8. Cool completely before slicing.
9. These can be double wrapped in plastic wrap and stored in the freezer for up to 3 months.
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