Oct 18, 2012

Pumpkin Chocolate Chip Bread

Rumor has it that this is the recipe for the pumpkin chocolate chip bread that they make at Kneaders Bakery. I don't know if that is true or not. All I know is that I tried making this bread tonight and it is heavenly. Also on the plus side, there is no oil in the recipe, and it makes three loaves.

3 1/2 cups unbleached all-purpose Flour
1 teaspoon pumpkin pie spice
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 2/3 cups sugar
2/3 cup butter. softened
4 eggs
1 large (29 oz) can pumpkin puree
2/3 cup water
1 cup semisweet chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips. Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. Makes 3 loaves.

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