Bread Recipe #38 - Chocolate Chip Pumpkin Bread

Another pumpkin recipe; this one includes mini chocolate chips. Yummy in the tummy!! Ingredients: 4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 2 cups granulated sugar, 3/4 cup butter or margarine, softened, 4 eggs, 1/2 cup water, 1 can (15 ounce)pumpkin, 1 cup plus 2 tablespoons miniature chocolate chips, 2 tablespoons chopped pecans, 2 teaspoons granulated sugar (I used raw). Instructions: Preheat oven to 350 degrees. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1-2 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 about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 1/2 hours. Pillsbury.com. "Rolling in the dough!"

Bread Recipe #11 - Peanut Butter Chocolate Chip Bread

Again, the great combo, peanut butter and chocolate, makes an appearance in the form of a loaf of bread. A crusty outer layer with a soft middle makes it difficult to eat only one piece. This recipe makes 5 mini loaves, so I cut it in half and made 2 mini loaves and 9 mini muffins (mini muffins only take 15-20 minutes to bake). Ingredients: 3 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 stick (6 tablespoons) unsalted butter, softened, 1 1/2 cups chunk-style peanut butter, 1 cup firmly packed light brown sugar, 2 large eggs, 1 1/4 cups buttermilk, 1 1/2 cups miniature chocolate chips. Instructions: Preheat oven to 350 degrees. Spray 5 mini loaf pans with cooking spray and flour lightly; set aside. Into a medium bowl sift together the flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer cream together the butter, peanut butter, and brown sugar until well mixed. Beat in the eggs, one at a time, then add the buttermilk. Mix until well combined. Add the flour mixture and beat until just combined. By hand, stir in the chocolate chips. Divide the batter among the 5 pans and bake in preheated 350 degree oven 40-45 minutes, or until a toothpick inserted in middle comes out clean. Remove the breads from the pans and allow to cool on wire racks. Wrap well in plastic wrap and foil and store in refrigerator up to 1 week or freeze for 1 month. I found this recipe on epicurious.com. The recipe was first presented in "Gourmet Magazine", December 1990. "Rolling in the Dough!"