By
Noshtalgia 6 months ago
Recipe Tags:
Baking Soda,
Boat Load,
C Flour,
C Sugar,
C Vegetable Oil,
Chocolate Chip,
Flickr,
Flour Mixture,
Halloween Pumpkins,
Inch Loaf Pan,
Lg Eggs,
Mix Flour,
Plain Pumpkin,
Pumpkin Bread,
Pumpkin Pies,
Pumpkin Spice,
Recipe For Pumpkin Pie,
Spice 1,
Sweet Chocolate Chips,
Tsp
4
My Piece Of The Pie
photo/rwithtweezers/flickr
For some of us getting caught up in tradition overrides our senses, we may not necessarily like something but we do it for the sake of tradition. In my case this holds true for the seemingly mandatory dessert of pumpkin pie for thanksgiving. It’s not that I hate pumpkin pie…well I have had a few that deserved to be hated! For the most part when it comes to pumpkin pie I can take it or leave it. I usually end up taking a small slice after our dinner because I get caught up in everyone’s excitement and the fact that somehow thanksgiving becomes incomplete without it.
I am also the same gal that when they ask if I would prefer white meat or dark meat my answer is neither. Just give me the crispy turkey skin and a boat load of stuffing and I am quite happy and beyond thankful
I probably should be putting this post in closer to thanksgiving but all the Halloween pumpkins everywhere have been reminding me of the pumpkin pies that are looming in my not too distant future…..as a form of rebellion, I will not be posting a recipe for pumpkin pie!
Chocolate Chip Pumpkin Bread
1- 2/3 c. flour
1 tbsp. pumpkin spice
1 tsp. baking soda
3/4 tsp. salt
1/4 tsp. baking powder
1 1/2 c. sugar
1/2 c. vegetable oil
2 lg. eggs
1 c. canned plain pumpkin
1 c. semi-sweet chocolate chips
Butter 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees for 1 hour 10 minutes.
Mix flour, spice, baking soda, salt, and baking powder. Beat sugar, oil, and eggs in large bowl. When well blended, beat in pumpkin and 1/3 cup water. Stir in flour mixture, then chocolate chips. pour batter into prepared pan, bake then cool in pan 15 minutes and then turn out onto wire rack.
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