Tuesday, November 29, 2011

Pumpkin Bread

I have been making this bread since last thanksgiving. This bread is delicious and is perfect for giving as a gift to friends and neighbors.

After pouring the batter in the greased loaf pans, do not forget to smoothen the top with a knife or a spatula to avoid a big bump on top.

The following recipe gave me 5 mini loaves and 2 big muffins. This recipe is taken from the Cooking Light Magazine Dec 2004 Issue.
Pumpkin Bread
Cooking Light Dec 2004
2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup fat-free vanilla pudding
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
  1. Preheat oven to 350°.
  2. Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
  3. Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.


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