Chocolate Chip Pumpkin Loaf

photThis recipe is wonderful. It is from the March 2011 issue of Family Circle magazine. It makes 12 servings.

 

 

 

 

 

Chocolate Chip Pumpkin Loaf

1 1/2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1 1/4 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup canned pumpkin
1 cup semisweet chocolate chips
1/2 cup chopped slivered almonds

Heat oven to 350F. Coat a 9x5x3-inch loaf pan with nonstick cooking spray. Set aside.

In a large bowl, whisk together flour pumpkin pie spice, baking soda, salt, and baking powder. In another large bowl, beat together sugar, oil, and eggs on medium speed until well blended. Beat in pumpkin and 1/2 cup water.

On low-speed, beat in flour mixture. Stir in chocolate chips and almonds. Pour batter into prepared pan and bake for 1 hour and 15 minutes or until toothpick inserted into the center comes out clean, Remove to a rack and cool for 15 minutes. Remove from pan and cool completely.

By my calculations – Per serving – Calories: 323, Total Fat: 16.4g, Sat. Fat: 3.5g, Carb: 43.4g, Fiber: 1.9g, Protein: 4.4g

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