Monday, October 14, 2013

pumpkin bread

Today, I made my most favorite seasonal pumpkin bread (from Pioneer Woman). It is the best intro to the fall. Perfect for breakfast, afternoon snack or dessert (or anytime, really).

3 3/4 cups flour
1 1/2 tsp salt
1 1/2 tsp baking powder
1 1/4 tsp cinnamon 
1/2 tsp nutmeg
3 whole eggs 
3 1/2 cups sugar 
1 1/4 cup vegetable oil 
1 1/2 tsp vanilla
29 oz. pumpkin puree 
1 bag semi-sweet choc. chips

-large bowl: combine flour, salt, cinnamon, nutmeg, and baking powder
-separate large bowl: combine eggs, sugar, oil, vanilla, and pumpkin puree
-stir the dry ingredients into the wet ingredients 
-add chocolate chips
-transfer mix to greased bundt pan
-cook on 350 degrees 45-55 min

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