Another one for the homemade mixes collection of mine. I made this one from one of the pumpkin bread recipes I use often; as it lends itself to a mix rather well. A note though, you will want to be sure to store this mix where the chocolate chips won't melt, or leave them out all together until you make the bread. (I find it easier to store in a cool place---as it's the chocolate chips that I most FREQUENTLY don't have! This is a winner. Hope you enjoy it!
servesmakes 2 loaves, or 1 bundt pan
prep time10 Min
cook time55 Min
FOR THE MIX:
3 1/2 c
all purpose flour
1 1/2 tsp
chopped walnuts or pecans
raisins or semi-sweet chocolate chips
TO PUT IN THE DIRECTIONS-TO ADD TO THE MIX:
butter flavored shortening
2 2/3 c
16 oz. or 1 lb. pumpkin
How To Make
Choose appropriate pan for your use and prepare it, by generously spraying with vegetable spray, all sides and bottom. Set aside.
Preheat the oven to 350 degrees.
In a bowl, pour out mix ingredients and make a well in the center. Set aside.
In another bowl, cream the sugar and the shortening together until fluffy. Lightly beat the eggs. Add to the shortening mix, along with the pumpkin and water. Add to the well in the mix. Stir JUST UNTIL COMBINED. DO NOT OVER-STIR!
Divide batter evenly in or between pans. Bake for:
8-9" rounds for 20-25 minutes
13x9" for 30-40 miniutes
cupcakes, standard for 15-20 minutes
bundt for 55-60 minutes
Leave to cool in pans for 5 minutes before removing to cooling racks to cool completely. Store refrigerated in an airtight container, or wrapped securely in tin foil. Bread may be frozen.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Homemade Pumpkin Chocolate Chip Bread Mix: