Sprik Space Freebie Designs are available for your PERSONAL USE ONLY.

Commercial use without my permission is plagiarism and theft.
If you are interested in purchasing a non-exclusive COMMERCIAL USE LICENSE, you can find more details here..

Copyright © 2016 Sprik Space

Monday, November 17, 2008

Punkin, punkin, punkin...

This Sunday, we held an early Thanksgiving dinner with Brian's parents and brother. And now I have a house full of yummy leftovers that we'll be eating for the next week. (That's right, B - I'm not cooking.)

For breakfast this morning, I polished off the remains of a delicious loaf of Pumpkin-Chocolate Chip Bread (I'm pregnant, so it's allowed, right?)... and was sad until I remembered that I had 4 more loaves ready to go in my freezer. YUM.

Try this one at your house...
Pumpkin-Chocolate Chip Bread

2 eggs
1 c. pumpkin
1.5 c. sugar
1 tsp. vanilla
0.5 c. oil
1.75 c. flour
0.25 tsp. baking powder
1 tsp. baking soda
0.5 tsp. each of salt, nutmeg, cinnamon, & ground cloves
1 c. milk chocolate chips
(or, you can use 0.5 c. raisins + 0.5 c. chopped walnuts instead)
  1. Preheat oven to 350 degrees.
  2. Grease and flour 3 small, or 1 large, loaf pan(s).
  3. In a large bowl, beat eggs.
  4. Mix in pumpkin, sugar, and vanilla.
  5. Add oil and stir together.
  6. Mix in flour, baking powder, baking soda, salt and spices.
  7. Finally, add in chocolate chips.
  8. Pour into prepared loaf pan(s), and bake for 1 hour, until done. (I bake about 50 min. and test with a toothpick.)

1 comments:

Tiburon said...

Ooo that looks YUMMMMMY!

I am sure it is fat free...

Related Posts with Thumbnails