A moist and rich traditional quick bread recipe.
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1 34 cups all-purpose flour
1 cup canned pumpkin
34 cup firmly packed brown sugar
12 cup Land O Lakes® Butter, softened
1 teaspoon baking soda
12 teaspoon salt
14 teaspoon baking powder
*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves.
STEP 1
Heat oven to 350°F. Grease 9x5-inch loaf pan; set aside.
STEP 2
Combine all ingredients in bowl. Beat at medium speed, scraping bowl often, until well mixed.
STEP 3
Spoon batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Prepare quick bread batter as directed. Stir 3/4 cup mini semi-sweet chocolate chips into batter before baking.
Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.
