<![if !vml]><![endif]>Let them eat bread! This delicious Chocolate
Chip Pumpkin Bread will be enjoyed by all when it's served at a tailgate party,
afternoon tea or midnight snack. It has a good texture that is somewhere
between bread and cake. It has great flavor with all the spices and vanilla and
chocolate in it. In fact, after this bread, they may not want cake again. Enjoy!
Chef Linda Weiss
Photo by Robert Shober
CHIP PUMPKIN BREAD
3 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
10 tablespoons unsalted butter
2/3 cup firmly packed light brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon good vanilla extract
16 ounces (by weight) cooked pureed pumpkin (If
using canned, don't use pie pumpkin, use packed pumpkin.)
1 cup semi-sweet chocolate chips
Preheat oven to 350. Butter and flour a 10-inch
tube pan or Bundt pan.
Into a bowl, sift the flour, baking powder, salt,
cinnamon, nutmeg, ginger and cloves.
In the bowl of an electric mixer set at medium
speed, cream the butter. Gradually add the white and brown sugars.
Add the eggs one at a time. Mix well after each
Add the vanilla.
Add the flour gradually, while the mixer is
running on low speed. When the mixture is thoroughly combined, remove the
beater and fold in the chocolate chips with a spatula.
Pour batter into the cake pan. Bake for
approximately 50 minutes, or until a cake tester comes out clean. Cool in pan
for about 10 minutes. Turn out onto a plate.
Visit Chef Linda at her website: www.cheflindaweiss.com
and her blog: www.lindaallaboutfood.blogspot.com
Linda's first book, Memories From Home: Cooking with Family & Friends is available at Amazon.com or at her website.