Baking Season Has Begun

I've been aching to bake but we've been so dang busy and then I got really sick (first time since I quit working!)...and finally had a little energy today. While Ryan was at his LSAT class tonight, Sofia and I made some delicious Pumpkin Chocolate Chip Bread. (Recipe compliments of Lindy's mom, Risa Udall, -THANK YOU FOR SHARING!) It made the house smell like Fall and it turned out so yummy. It actually reminds me of the same bread from the Great Harvest Bread Company. I used mostly 100% whole wheat flour, added the chocolate chips, and a couple of dashes of pumpkin spice to the recipe and voilà! Here is the finished product....recipe to follow....

Risa’s Pumpkin Bread

1/2 cup oil

1/3 cup water

2 eggs

1 cup canned pumpkin

Mix together the above ingredients. In another bowl, mix together:

1 2/3 cups flour

1 teaspoon soda

1/2 teaspoon nutmeg

1 1/4 cups sugar

1 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup nuts (optional)

Add the dry mixture to the pumpkin mixture. Pour evenly into greased and floured pans (1 large or 2 medium). Bake at 350 degrees for 50-60 minutes.

--I'm thinking of trying to use creamed honey (instead of white sugar) to sweeten it the next time I make this. I'm not sure; however, what that will do to the texture...but that's what baking is all about--experimenting!