4 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt
1 tsp. salt
1 tsp. ground cinnamon
½ tsp. ground nutmeg
½ tsp. ground nutmeg
2 c. sugar
¾ c. butter, softened
¾ c. butter, softened
4 eggs
½ c. water
½ c. water
1 (15oz) can pumpkin (not pumpkin pie mix)
2 tsp. sugar
2 tsp. sugar
1½ c. + 2 Tbsp. mini chocolate chips
Preheat oven to 350º F. Grease bottom only of 2 loaf pans with shortening and lightly flour. In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In a large mixing bowl, beat 2 c. sugar and the butter with an electric mixer on medium speed for 1 to 2 minutes or until creamy. Add eggs one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed for about 1 minute or until moistened. Stir in 1½ c. of the chocolate chips. Pour mixture into prepared pans and spread evenly. Sprinkle tops with remaining 2 Tbsp. of chocolate chips and the 2 tsp. of sugar. Bake for 1 hour 10 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for about 10 minutes. Remove from pans to cooling rack. (Betty Crocker)
*I usually end up using the majority of a 29 oz. can of pumpkin, if not the entire thing. The recipe originally called for 2 Tbsp. of chopped pecans to sprinkle on top but I usually exclude them altogether. I have messed this recipe up about every way possible and it still always comes out yummy!
Preheat oven to 350º F. Grease bottom only of 2 loaf pans with shortening and lightly flour. In a medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In a large mixing bowl, beat 2 c. sugar and the butter with an electric mixer on medium speed for 1 to 2 minutes or until creamy. Add eggs one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed for about 1 minute or until moistened. Stir in 1½ c. of the chocolate chips. Pour mixture into prepared pans and spread evenly. Sprinkle tops with remaining 2 Tbsp. of chocolate chips and the 2 tsp. of sugar. Bake for 1 hour 10 minutes to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for about 10 minutes. Remove from pans to cooling rack. (Betty Crocker)
*I usually end up using the majority of a 29 oz. can of pumpkin, if not the entire thing. The recipe originally called for 2 Tbsp. of chopped pecans to sprinkle on top but I usually exclude them altogether. I have messed this recipe up about every way possible and it still always comes out yummy!
No comments:
Post a Comment