Name: Chocolate Almond Pumpkin Bread
Yield: 4 servings
Ingredients: 1 12 cups sugar; 14 teaspoon baking powder; 1 teaspoon baking soda; 34 teaspoon salt; 12 teaspoon ground cloves; 12 teaspoon cinnamon; 12 teaspoon nutmeg; 12 teaspoon allspice; 1 23 cups flour; 13 cup water; 2 eggs; 12 cup salad oil; 1 cup canned pumpkin puree; 1 cup semi-sweet chocolate chips; 12 cup toasted and chopped almonds

Servings: 4 persons

1 12 cups sugar
14 teaspoon baking powder
1 teaspoon baking soda
34 teaspoon salt
12 teaspoon ground cloves
12 teaspoon cinnamon
12 teaspoon nutmeg
12 teaspoon allspice
1 23 cups flour
13 cup water
2 eggs
12 cup salad oil
1 cup canned pumpkin puree
1 cup semi-sweet chocolate chips
12 cup toasted and chopped almonds

1
Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts).
2
Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth.
3
Stir in chocolate chips and nuts until well distributed.
4
Line two bread pans with foil and oil the foil.
5
Divide the batter between the pans and smooth the tops.
6
Bake in a preheated 350 degree oven for about 1 hour 15 minutes.
7
Test for doneness with a wooden pick.
8
Cool on a rack for about ten minutes before removing from the pan to finish cooling.
9
This keeps best in the refrigerator, and slices easiest when cold.
10
Hard to wait for this, though!

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Chocolate Almond Pumpkin Bread

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