Saturday, October 15, 2011

Pumpkin Chocolate Chip Bread Like Great Harvest



I have a huge weakness for Great Harvest Pumpkin Bread.  My husband was nice and found this recipe for me online.  I think it's better then GH's chocolate chip pumpkin bread. (but their's is still amazingly yummy)

I always use Libby's canned Pumpkin.  It has the right consistency.  I have tried other brands of pumpkin and they come out of the can like a jello blob (to thick) or like water.  Libby's is perfect so if you don't want to mess with the water just buy Libby's.  Sounds like a commercial.  I buy the big 29oz. can of pumpkin.  I always use the leftover pumpkin for pumpkin pancakes.  I'll post that recipe next. 

Once I added all white flour and it wasn't good.  So adding one cup of wheat flour makes a big difference.

Another trick about this bread is it doesn't come out of the pan very easily.  Let it cool completely in the pans before taking it out and it won't fall apart.  When I put shortening on the bottom of the pan I  have better luck with the Chocolate Chips not sticking.  It's never fool proof so If you have a better solution for this please let me know. 

2 1/2 Cups White Flour
1 Cup Whole Wheat Flour
3 Cups Sugar
2 Tsp. Baking Soda
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tsp. Salt
16 oz. Libby's canned pumpkin (not pie filling)
1 Cup Oil
4 Eggs, beaten lightly
2/3 Cup Water
1 Cup semi-sweet Chocolate Chips

Preheat Oven to 350 degrees.  Grease 2- 9x5, or 3- 8x4, or 7- 3x5 loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl;  set aside.

In a kitchen aide or Bosch mix pumpkin, oil, eggs, & water.  Add the dry ingredients.  Stir in Chocolate Chips.  Place batter in pans.

 Bake for 60-70 min.  On the smaller pans the cooking time is decreased.  I cooked the little loafs in 32 minutes.



 Pumpkin Chocolate Chip Bread (like great harvest)
by: Home Run Recipes

2 1/2 Cups White Flour
1 Cup Whole Wheat Flour
3 Cups Sugar
2 Tsp. Baking Soda
2 Tsp. Cinnamon
1 Tsp. Nutmeg
1 Tsp. Salt
16 oz. Libby's canned pumpkin (not pie filling)
1 Cup Oil
4 Eggs, beaten lightly
2/3 Cup Water
1 Cup semi-sweet Chocolate Chips

 Preheat Oven to 350 degrees.  Grease 2- 9x5, or 3- 8x4, or 7- 3x5 loaf pans.

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl;  set aside.

In a kitchen aide or Bosch mix pumpkin, oil, eggs, & water.  Add the dry ingredients.  Stir in Chocolate Chips.  Place batter in pans.
 Bake for 60-70 min.  On the smaller pans the cooking time is decreased.  I cooked the little loafs in 32 minutes

2 comments:

BJ said...

I'm anxious to try these. I've done Pumpkin Chip Muffins and they are so good. I've not used the whole wheat flour in them and I like that these have that. Thank you for the time for the mini loaves as well as for the full sized.

Brenbren said...

can I just say YUMMY! This is defiantly getting made for FHE this week:)

 
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