homemade pumpkin chocolate chip bread mix

Name: Homemade Pumpkin Chocolate Chip Bread Mix
Prep time: 10 min
Cook time: 55 min
Ingredients: ## FOR THE MIX:; 3 1/2 cup(s) all purpose flour; 2 teaspoon(s) baking soda; 1/2 teaspoon(s) baking powder; 1 1/2 teaspoon(s) salt; 1 teaspoon(s) ground cinnamon; 1 teaspoon(s) ground cloves; 2/3 cup(s) chopped walnuts or pecans; 2/3 cup(s) raisins or semi-sweet chocolate chips; ## TO PUT IN THE DIRECTIONS-TO ADD TO THE MIX:; 2/3 cup(s) butter flavored shortening; 2 2/3 cup(s) granulated sugar; 4 - eggs; 1 can(s) 16 oz. or 1 lb. pumpkin; 2/3 cup(s) water

(1 RATING)

78 Pinches 1 Photo

Amy Alusa

Chico, CA

Updated on Jul 11, 2013

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!

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These look exactly like mine. This pic comes from: http://www.verybestbaking.com/recipes/128665/kids-favorite-chocolate-chip-muffins/detail.aspx This site has some wonderful recipes!

prep time 10 Min

cook time 55 Min

method ---

yield makes 2 loaves, or 1 bundt pan

Ingredients

FOR THE MIX:
3 1/2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2/3 cup chopped walnuts or pecans
2/3 cup raisins or semi-sweet chocolate chips
TO PUT IN THE DIRECTIONS-TO ADD TO THE MIX:
2/3 cup butter flavored shortening
2 2/3 cups granulated sugar
4 - eggs
1 can 16 oz. or 1 lb. pumpkin
2/3 cup water

How To Make homemade pumpkin chocolate chip bread mix

Step 1

Choose appropriate pan for your use and prepare it, by generously spraying with vegetable spray, all sides and bottom. Set aside.

Step 2

Preheat the oven to 350 degrees. In a bowl, pour out mix ingredients and make a well in the center. Set aside.
Step 3

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!
Step 4

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
Step 5

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.
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