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Chocolate Chip Pumpkin Bread

 
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I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts

Yield

24

servings

Prep

30

min

Cook

1

hrs

Ready

Trans-fat Free
 

Ingredients

2 cups sugar
substitute
1 cup chocolate chips (semi-sweet)
miniature*
*
1 ½ teaspoons salt
2 teaspoons baking soda
1 tablespoon nutmeg
ground
1 tablespoon cinnamon
3 ½ cups all-purpose flour
4 large eggs
cup water
1 cup vegetable oil
15 ounces canne pumpkin purée
puree
½ cup walnuts
chopped(optional)

Directions

Preheat oven to 350℉ (180℃) F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans ½ to ¾ full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

You can also back in muffin pan with less cooking time.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 24743% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 206mg 9%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 6%
Sugars g
Protein 8g
Vitamin A 59% Vitamin C 2%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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