I purchased a few Fall themed ceramic mini loaf pans at Garden Ridge for .60 each. I used them to bake up some of the loaves. When completely cooled I removed each loaf from the ceramic loaf pan and washed it out with soap and water. I then returned each loaf of bread back to the loaf pan and inserted them into a Fall themed gift bag with curly ribbon tied on the end. This is the perfect gift! Plus the gift recipient can keep this pretty loaf pan. This would be a nice hostess or teacher gift.
I apologize for not getting my usual picture tutorial for this recipe. Thanksgiving will be here in just a couple days, so before i knew it I was in the middle of my recipe and forgot to take pictures. I did get a few of the loaves cooling and the end results really that's all the matters.
Pumpkin Chocolate Chip Pecan Bread
1 tsp Cinnamon
3 Cups Sugar
1 Cup Vegetable Oil
2/3 Cup water
3 - Cups Self Rising Flour, Sifted
(do not substitute with all purpose flour the result is not the same)
1 Cup Regular Canned Pumpkin (Not Pumpkin Pie Mix)
3/4 - Cup mini or regular semi sweet chocolate chips
3/4 Cup Pecan Pieces
Blend First 6 Ingredients together. Then blend the rest. Add chocolate chips and pecans last. Pour into Two Small Loaf Pans. Bake at 350 for 1 hour. Bread is done when a knife inserted comes out clean and golden on top. cool in pan for about 10-15 minutes then remove from pan and cool completely. I made mini bread loaves I baked each one about 20 minutes.
~ Cranberry Pumpkin Bread ~ Prepare recipe as directed, omitting chocolate chips and pecans and add Craisins. (Soak craisins in hot water for about 10 minutes so they plump up) drain and add to pumpkin batter bake as directed.
~ Pumpkin Breakfast Bread ~ Prepare recipe as directed, omitting chocolate chips. Add 1 cup golden raisins, 1/2 cup chopped tart apples and pecans. You can also substitute whole wheat flour instead of white flour it's really up to you.
Click here to print recipe
~ Tina at Mommy's Kitchen ~