Apple Bread and Chocolate Chip Pumpkin Bread by Shade

[Dept of PMM Artists & things]

Apple Bread
INGREDIENTS
3 cups all-purpose flour

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup vegetable oil

2 cups sugar

2 eggs, beaten

1/2 teaspoon vanilla

2 cups coarsely chopped peeled apples

1 cup broken walnuts

  
DIRECTIONS
In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In
large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture.
Add walnuts and mix. Divided mixture between two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 350° for 40-45 minutes or until bread test done. Cool for 10 minutes on wire rack
before removing from pan.

 

 

 

 

Chocolate Chip Pumpkin Bread

4 cups gold medal all purpose flower
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cups water
1 can (15 oz) pumpkin (NOT mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar
 
 
(1) Heat oven to 350. Grease bottom only of two 8x4 inch loaf pans with shortening; lightly
flour (or spray bottom of pans)
 
(2)In medium bowl, stir flour, baking soda, salt, cinnamon, and nutmeg until mixed- set
aside
 
(3) In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1
to 2 minutes or until creamy. Add eggs, one at a time, beating well after addition. Beat in
water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or
until moistened. Stir in 1 cup of the chocolate chips. spread evenly in pans. Sprinkle tops
with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
 
(4) Bake 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in
pans 10 minutes, remove from pans to wire rack. Cool completely,about 1 1/2 hours