Harvest Moon Yeast Risen Chocolate Chip Pumpkin Bread Food

HARVEST MOON YEAST RISEN CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• In a large mixing bowl stir together 1-1/2 cups of the flour, the yeast, ginger, nutmeg, and cloves; set aside.
• In a 1-quart saucepan heat and stir milk, brown sugar, margarine or butter, and salt just until warm (120ºF to 130ºF) and margarine is almost melted.
• Add to the flour mixture; add pumpkin.
• Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl constantly.
• Beat on high speed for 3 minutes.
• Using a wooden spoon, stir in nuts, chocolate chips and as much of the remaining flour as you can while still keeping a pliable dough.
• Turn dough out onto lightly floured surface.
• Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Shape into a ball.
• Place in a lightly greased bowl; turn once to grease the surface.
• Cover and let rise in warm place until double (30 to 45 minutes).
• Punch dough down.
• Turn out onto a lightly floured surface.
• Cover and let rest for 10 minutes.
• Lightly grease an 8x4x2-inch loaf pan.
• Shape dough into a loaf; place in the prepared pan.
• Cover and let rise until double (25 to 30 minutes).
• Brush top with milk.
• Bake in a 375ºF oven for 35 to 40 minutes or until loaf sounds hollow when tapped.
• If necessary, cover with foil the last 10 to 15 minutes to prevent overbrowning.
• Remove from pan.
• Cool on a wire rack.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
• In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
• Add eggs and beat well, set aside.
• In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
• Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
• Beat in pumpkin and chocolate chips until combined.
• Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
• Cool in pans on wire rack for 10 minutes.
• Remove from pans and let cool completely.
• Store up to 5 days in the refrigerator by wrapping in cellophane.

CHOCOLATE CHIP PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees, and grease bottom only of 2 (8x4) inch loaf pans with shortening.
• Lightly flour (or spray botttoms of pans with cooking spray, if you choose this than DO NOT FLOUR.
• In a medium bowl, stir 1st five ingredients until mixed, and set aside.
• In a large bowl, beat 2 cups sugar, and butter with mixer an medium speed for 1-2 minutes, or till creamy.
• Add eggs , 1 at a time, beating well after each.
• Beat in water and pumpkin on low speed.
• Add flour mixture, and beat for 1 minute.
• Stir in 1 cup of the chocolate chips, and spread evenly in pans.
• Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and the 1 tablespoon sugar.
• Bake 1 hour 5 minutes or until the center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans to cooling rack, and let cool completely for 1 1/2 hours.

HARVEST LOAF

Steps:

• Combine flour, baking soda, salt and spices and set aside.
• In a large bowl, cream butter and sugar, mixing well. Blend in eggs.
• To the butter and sugar mixture add flour mixture and pumpkin alternately, beginning and ending with flour mixture.
• Stir in chocolate chips and 1/2 cup chopped walnuts.
• Spoon into greased 9 x 5 inch loaf pan. Sprinkle with remaining 1/4 cup walnuts.
• Bake at 350 degrees for 40 to 60 minutes. Test periodically with a toothpick or cake tester until it comes out clean.
• Cool in pan for about 10 minutes, then remove and cool completely on wire rack.

HARVEST PUMPKIN BREAD

Steps:

• Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray.
• Beat sugar, margarine and applesauce until creamy and light (about 5 minutes).
• Add eggs one at a time and continue to beat.
• Add pumpkin and mix until smooth.
• Combine flour, salt, baking powder, baking soda and cinnamon.
• Stir into pumpkin mixture and mix until smooth.
• Add raisins, orange rind, orange juice and nuts.
• Stir well and pour into loaf pan.
• Bake at 350° for 60-65 minutes.
• Test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done.
• YIELD: 12 slices.

PUMPKIN CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350.
• Spray two 8 1/2" x 4 1/2" loaf pans.
• Mix dry ingredients together (flour, soda, salt, nutmeg, cloves and cinnamon.).
• Stir chocolate chips into dry mixture.
• In separate bowl, stir eggs, oil, sugar and pumpkin together.
• Add pumpkin mixture to dry mixture and stir until well combined.
• Scrape batter into loaf pans and smooth top.
• Bake for 45-60 minutes, or until toothpick comes out clean.