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The Food Nanny Rescues Dinner
by Liz Edmunds
This bread is a famiiy favorite, especially from October to Christmas, but we make it all year long to keep the great taste (and aroma!) of pumpkin around. Keep an extra can of pumpkin in your pantry because this bread is a great last- minute dessert. It makes a wonderful gift bread too.
1 loaf

    • 1 cup canned pumpkin
    • 2 eggs
    • 1½ cups sugar
    • 1/2 cup canola oil
    • 1 2/3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon baking powder
    • 1/2 cup semisweet chocolate chips

1. Preheat the oven to 350 degrees. Generously grease and lightly flour a 9 x 5 x 3-inch loaf pan.

2. In a large bowl, whisk together the pumpkin, eggs, sugar, and oil.

3. Sift the flour, baking soda, salt, cinnamon, cloves, nutmeg, and baking

powder onto a square of wax paper (or mix in a bowl). Stir into the pumpkin mixture and combine, but do not overmix. Stir in the chocolate chips.

4. Scrape the batter into the prepared pan and bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean, but not dry. Do not overbake; the bread should be moist. Cool in the pan on a rack for 10 minutes. Turn out onto the rack to cool completely.

Nut Lover's Variation: Substitute chopped nuts for the chocolate chips.

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