Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread takes roughly 1 hour and 15 minutes from beginning to end. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 154 calories. For 22 cents per serving, you get a breakfast that serves 32. A mixture of baking soda, ground cinnamon, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free diet. Users who liked this recipe also liked Chocolate Chip Pumpkin Bread, Chocolate Chip Pumpkin Bread, and Pumpkin Chocolate Chip Bread.
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Pumpkin Bread. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "