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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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I love chocolate, so I experiment with it in many recipes, writes Shirley Glaab from Hattiesburg, Mississippi. The miniature semisweet chips in this tender bread are wonderful with the cranberries, pumpkin and spices. Ingredients:
2-1/4 cups king arthur unbleached all-purpose flour |
2 cups sugar |
2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon each salt, ground ginger, nutmeg and cloves |
2 eggs |
1 cup canned pumpkin |
1/2 cup vegetable oil |
1 cup chopped fresh cranberries or frozen cranberries |
3/4 cup miniature semisweet chocolate chips |
Directions:
1. In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt, ginger, nutmeg and cloves. Combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips.
2. Transfer to two greased and floured 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes our clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves.
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