Pumpkin Chocolate Chip Bread -- Kim Stohl

It's that time of year again to break out all the pumpkin recipes. I don't know why I always wait until fall to use my pumpkin, it is offered year round - and makes some of my family's FAVORITE goodies! This bread is to die for! I think if I left it unchecked Tyson would eat all of it in one sitting. That's right all 5 loaves in one sitting. Don't judge, he just loves pumpkin :)

Pumpkin Chocolate Chip Bread

3 cups pure pumpkin
6 eggs

1 1/2 cups oil

1 1/2 cups water

1 tbsp. ground cinnamon

1 tbsp. nutmeg

4 1/2 cups sugar
4 2/3 cups flour

3 tsp. baking soda

2 tsp. salt
1 - 24 oz bag milk chocolate chips (2 regular size bags)

Mix dry and wet ingredients in separate LARGE bowls. Gradually add dry ingredients to wet ingredients mixing well. Add chocolate chips. (Note: This is a ton of batter. My Kitchenaid was almost over flowing! Mix slowly and carefully!) Pour into 4 or 5 greased bread tins. (Another note: Grease the heck out of the pans or it won't come out of the pans! ) Bake at 350 degrees in a preheated oven for about 1 hour and 5-10 minutes. Makes 4 or 5 large loaves.  Wait until they cool before trying to invert them on a plate.  They are really yummy out of the fridge, and Kim says they freeze well.

Chile-Cheddar Bread - Amber Williams

Chile-Cheddar Bread

source: smells like home

• 2 cups all-purpose flour
• 2 teaspoons granulated sugar
• 1 Tablespoon baking powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 4 ounces (1 cup) extra sharp cheddar cheese, shredded
• 1 cup skim milk
• 1/3 cup vegetable oil
• 1 egg
• 1 4-ounce can chopped green chiles
• 2 Tablespoons finely chopped jalapeño chile, veined and seeded (or out of can)
• 1/2 cup finely chopped red bell pepper

1. Preheat the oven to 375, and grease or spray an 8×3 inch loaf pan.
2. Sift together the flour, salt, pepper, sugar, and baking powder in a medium bowl. Add the cheese and gently toss and stir until it is evenly distributed throughout the mixture.
3. Whisk the milk, oil, egg, green chiles, jalapeño, and red bell pepper in another bowl. Make a well in the center of the flour and cheese mixture, and pour the milk mixture in the center. Briefily blend with a spatula, only until the dry ingredients are just incorporated.
4. Pour the batter into the prepared pan, and place in the oven. Bake until the top is golden-brown, and springs back when touched in the center, about 45-50 minutes. Cool on a rack for 10 minutes, then remove the bread from the pan and cool completely.

I love this bread! The inside is soft and really moist while the outside is crunchy and full of flavor.