Ingredients
-
1 2/3
-
1
-
1
-
1
-
1/4
-
1
-
2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Pumpkin Chocolate Chip Loaf, Great bread (or muffin) recipe from ‘Don’t Panic – Dinner’s in the Freezer –Tammi, My family LOVED these I’ve already had repeat requests for more They thawed so nicely, too , I have this cookbook and have been making this bread for several years – it is a great, family favorite! The chocolate chips just seem to go perfectly with the pumpking and spices – it is hard not to dig right in!
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Mix Dry Ingredients Together in Large Bowl and Set Aside. |
|
3
Done
|
in Small Bowl, Blend Eggs, Then Add Pumpkin and Butter. Whisk Together. |
|
4
Done
|
Stir in Chocolate Chips. |
|
5
Done
|
Pour Wet Ingredients Intro Dry Ingredients and Fold Together. |
|
6
Done
|
Pour Into Greased Baking Pans (bundt, Loaf or Muffins) and Fill 2/3 Full. |
|
7
Done
|
Bake 1 Hour and 15 Minutes For Bundt Cake, 40-45 Minutes For Loaves, and 20-25 Minutes For Muffins. |
|
8
Done
|
Cool Completely. If Planning to Freeze, Wrap in Plastic Wrap and Then Place in Freezer Bag or Container. |
|
9
Done
|
Remove from Freezer and Allow to Thaw at Room Temperature Until Served. |
