It is officially Fall here in Asheville, North Carolina. My favorite season for so many reasons! It brings cool air, changing leaves, wonderful running and so much more. Oh and we can't forget pumpkin! Speaking of running, fall and pumpkin, I never forget this recipe this time of year. I found it in a Runners World magazine years ago and still find it on the website. It was originally listed as a great recovery snack for runners after a good fall run. I'm not sure they intended for one runner to eat an entire loaf:-) So here it is, courtesy of www.runnersworld.com
Pumpkin Bread with Mini Chocolate Chips
Dry Ingredients
3½ cups flour
3 cups granulated sugar
2 tsp baking soda
1½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1½ cups of semi-sweet mini chocolate chips
3½ cups flour
3 cups granulated sugar
2 tsp baking soda
1½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1½ cups of semi-sweet mini chocolate chips
Wet Ingredients
4 eggs
1 cup canola oil
2/3 cup water
2 cups canned, plain pumpkin
4 eggs
1 cup canola oil
2/3 cup water
2 cups canned, plain pumpkin
Instructions
Preheat oven to 350° F.
Preheat oven to 350° F.
Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well.
In a separate bowl, slightly beat the eggs with a fork or wire whisk. Add the remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips.
Coat 2 bread pans evenly with cooking spray. Pour half of the mixture into each pan.
Bake for 50-60 minutes.
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