RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2622
| View Recipe |
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| Recipe Name: |
Pumpkin and Chocolate Chip Loaf |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2012-12-06
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Loaf
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Loaf pan |
| Suggested Sides: |
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| Comments: |
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Ingredients:
288 Grams pumpkin, puree canned
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Directions:
Pre-heat the oven at 350.
Whisk together the oil, sugar and pumpkin puree.
Add in the eggs one at a time, making sure each addition is well-combined.
Fold in the sifted flour, salt and baking soda; and the chocolate chips.
Bake in a 9x7x3 loaf pan for about an hour, until a skewer inserted in the centre comes out clean. |
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| Nutrition per Serving: |
| Calories: |
12 |
Total Carbs: |
-0.9 |
Net Carbs: |
-0.1 |
| Cholesterol: |
39.3 |
Fat: |
0.1 |
Protein: |
0.38 |
| Fiber: |
-0.75 |
Sodium: |
11.88 |
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