Freezer Chocolate Pumpkin Bread
- Minutes to Cook:
- Number of Servings: 36
Ingredients
3 1/3 cups all purpose flour3 cups sugar4 teaspoons pumpkin pie spice2 teaspoons baking soda1 teaspoon salt1/2 teaspoon baking powder4 eggs1 can (15 ounces) solid pack pumpkin2/3 cup water2/3 cup canola oil2 cups (12 oz) chocolate chips1 cup sliced almonds, toasted
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, salt and baking powder. In another bowl, combine the eggs, pumpkin, water, and oil; stir into flour mixture just until moistened. Stir in chocolate chips and almonds (after you have toasted them in the oven).
Pour into two greased 9-in x 5-in loaf pans. Bake at 350 degrees F. for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 3 months or leave one out to eat that week!
To use frozen bread: Thaw at room temperature.
Serving Size: 2 - 9" x 5" loaves - 1/2 inch slices
Number of Servings: 36
Recipe submitted by SparkPeople user AUBREYXN.
Pour into two greased 9-in x 5-in loaf pans. Bake at 350 degrees F. for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap and freeze for up to 3 months or leave one out to eat that week!
To use frozen bread: Thaw at room temperature.
Serving Size: 2 - 9" x 5" loaves - 1/2 inch slices
Number of Servings: 36
Recipe submitted by SparkPeople user AUBREYXN.
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 9.9 g
- Cholesterol: 20.6 mg
- Sodium: 150.1 mg
- Total Carbs: 32.1 g
- Dietary Fiber: 1.6 g
- Protein: 3.2 g