Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Chocolate Pumpkin Nut Bread
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- #67368
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
1 2/3 cup flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cup sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 cup chocolate chips
1/2 cup toasted chopped almonds
directions
Heat oven to 350 degrees F. Butter a 9x5 loaf pan.
Mix flour, spice, baking soda, salt and baking powder. Beat sugar, oil and eggs in a large bowl.
When well blended, beat in pumpkin and 1/3 cup water. Stir in flour mixture, then chocolate chips and almonds. Scrape into prepared pan.
Bake about 1 hour 10 minutes, or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes. Turn out onto a wire rack and cool completely. Freezes well.
added by
schuester
nutrition data
462 calories, 22 grams fat, 64 grams carbohydrates, 6 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more pumpkin bread recipes
reviews & comments
October 24, 2010
I have been making this recipe for over 20 years. It is a crowd favorite. I clipped the recipe out of a magazine and it was so torn up I couldn't see one of the words. So I thought I would look on the internet for clarification and found it here. I make mine into mini muffins.