Yesterday I was feeling a little sick at work. I really did have a little cold and the all-you-can-eat pizza buffet had done a number on my stomach the night before. So I dogged out a little early and went home to make one of my favorite treats. Pumpkin bread. I recently found a recipe that is really good and is copying Great Harvest Pumpkin Bread. Which is my absolute favorite thing. In High School Natalie worked at Great Harvest and she would occasionally bring the day old bread to my house, I became addicted. There is a Great Harvest in Arlington Virginia. I was surprised thinking it was only a Utah thing, but I have never made it there on the day when they sell the pumpkin bread. So thanks to the world wide web I was able to duplicate the recipe. And creating this divine bread yourself makes it even more satisfying (which I never thought was possible).
So I want to share this recipe with all of you. It was the perfect food for a rainy November afternoon in.
GREAT HARVEST PUMPKIN CHOCOLATE CHIP BREAD
2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (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 F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans.
Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.
