Friday, October 14, 2011

Great Harvest Pumpkin Bread


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.  ****Update - I do prefer to prep the bottom of the pan by adding a piece of wax paper to the bottom of it.  The bread comes out of the pan without leaving pieces of the bottom behind.

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.

3 comments:

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