Food for Thought – October 4, 2016


For The Vista

The weather has turned fall-like, so it’s time to heat up those ovens! Here’s a great Halloween/fall bread recipe. It freezes very nicely, too.

Chocolate Chip Pumpkin Bread

3 c all-purpose flour

2 tsp ground cinnamon

1 tsp salt

1 tsp baking soda

4 eggs

2 c sugar

2 c canned pumpkin

1-1/2 c canola oil

1-1/2 c (6 oz) semisweet chocolate chips

1. 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.

2. 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. Yield: 2 loaves (16 slices each).

P.S. Don’t forget the Crossroads event downtown on 10/7 — music, food, and fun! Hope to see you there!