Pumpkin chocolate-chip nutbread

by Linda Theil

In a post-Thanksgiving frenzy for all things pumpkin, I searched Fanny Farmer for a pumpkin bread recipe, but no luck. So I turned to the original 1979 Dutilh First United Methodist Church Cookbook, and of course, there on page 225 was Sharon Cox's "Pumpkin Nut Bread". I reduced the recipe size and changed a few things -- like using butter instead of oil since the only oil I had on hand was olive oil, and replacing the water with juice; and, oh, yeah, adding extra spice and chocolate chips! Turned out pretty tasty! Thank you, Sharon Cox, and thank you 1979 editors of the best cookbook in the whole world!

Pumpkin Chocolate-chip Nutbread

adapted from Pumpkin Nut Bread recipe by Sharon Cox, p. 225 original Dutilh First United Methodist Church Cookbook, 1979

Preheat oven to 350-degrees.

Grease, and line standard loaf pan with parchment paper.

Sift together in large bowl:

1-1/2 plus three tablespoons all purpose flour

3/4 tsp salt

1/2 tsp freshly grated nutmeg

1-1/2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground ginger

In a separate bowl mix together:

1/2 cup softened butter

1/3 cup apple, orange, or pineapple juice

2 beaten eggs

1 cup canned pumpkin puree

Combine wet ingredients with dry ingredients, stir to mix, but do not beat.

Add:

1 cup chopped walnuts or pecans

1 cup semi-sweet chocolate chips

Pour into prepared loaf pan. Bake 350-degrees for 60-65 minutes. Cool five minutes in pan. Remove, and cool completely. Slice, and serve with cream cheese whipped with a little juice, as chosen, to spreadable consistency. Add a little honey if desired.

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