Homemade Pumpkin Chocolate Chip Bread Mix

★★★★★ 1 Review
amyalusa avatar
By Amy Alusa
from Chico, CA

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!

serves makes 2 loaves, or 1 bundt pan
prep time 10 Min
cook time 55 Min

Ingredients

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

  • 1
    Choose appropriate pan for your use and prepare it, by generously spraying with vegetable spray, all sides and bottom. Set aside.
  • 2
    Preheat the oven to 350 degrees. In a bowl, pour out mix ingredients and make a well in the center. Set aside.
  • 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!
  • 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
  • 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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