Yesterday I was in a festive kind of a mood! It was cold and rainy out. So the kids and I stayed cozy inside, got out the Halloween decor and did some Fall baking! I can say that I'm finally starting to embrace the Fall and I hope I have a lot more days like yesterday. It was just, FUN! Watching Ace and Ind's faces smile from ear to ear as I put out all of the spooky things! All the while the sweet aroma of pumpkin bread baking filling the home! I found a recipe from Burnt Apple that claimed to be the Kneaders pumpkin bread recipe! Plus, of all the recipes I looked at, it was the only one that called for BUTTER instead of veg oil! HELLO, NO CONTEST! Butter will win every time! The finished bread was dense, moist and flavorful! And it went FAST!
Preheat oven to 375 degrees
3 1/2 cups all purpose flour
1 teaspoon pumpkin pie spice (or make your own here)
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
2 2/3 cups granulated sugar
2/3 cup butter softened
4 whole eggs
1-30 oz can or 2-15 oz cans of pure pumpkin such as Libby's
2/3 cup water
1 cup semi-sweet chocolate chips
In a medium bowl, sift together dry ingredients and set aside. Cream the sugar and butter until combined well. Add the eggs to the sug/butter mixture one at a time, mixing after each egg. Add and mix in the mashed pumpkin. Alternate adding the dry ingredients with the water. Fold in the chocolate chips.
Pour into 3 large greased bread pans and bake at 325 degrees for 55 to 60 (mine took 65) minutes or until a toothpick comes out clean.
Tips: Even though this recipe is awesome as is and I'm more than confident sharing it, I want to add my own touch! So next time I make it, which will probably be next week. I'm going to substitute evaporated milk for the water, I will use 1 cup of softened butter instead of 2/3 cup and I'm going to try baking it at 350 for 45-50 minutes. My reasons? Because I love the flavor of canned milk, you can never have enough butter and I'm impatient!:) Enjoy!
image by Kara