I would like to think that Christmas has a scent. It just doesn't smell like the holidays until I smell pumpkin, cinnamon or ginger. When I was younger, the subtle burning smell of the heater lit for the first time was a gentle warning that Christmas would be near. My mother's stove top potpourri, scented with citrus, cinnamon and clove was a warm welcome when returning home from school. And long before my dad banned live Christmas trees from the house, the piney scent of our tree would launch excitement of presents to come and evenings with dimmed house lights and a magical, twinkling tree. I love the smell of Christmas!
I wish everyone out there a wonderful and happy holiday season.
Pumpkin Chocolate Chip Bread
yield: 3-9x5 loaves
This bread is amazing. It makes 2-3 loaves. I have a larger loaf pan so I yield two. This bread is moist and flavorful and so good that my husband basically ate a whole loaf in one day! When I asked what he'd like for dinner this week, he replied, "(Pumpkin) Chocolate Chip Bread." Freezer friendly too!
3 cups white sugar
1 can (15 oz.) can pumpkin puree
1 cup vegetable oil
2/3 cup water
3 1/2 cups AP flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1/4 teaspoon ground all spice
1 teaspoon ginger
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup chocolate chips (I use a mix of milk & semi sweet)
- Preheat oven to 350 degrees F. Grease & flour three 9x5 loaf pans.
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. In a separate bowl, sift together flour, cinnamon, nutmeg, all spice, ginger, baking soda & salt. Add dry ingredients to the sugar/pumpkin mixture. Fold in chocolate chips. Fill pans 3/4 full.
- Bake for 60-70 minutes, or until cake tester comes out clean. Cool on wire racks before removing from pans.