110 ounce bagmini chocolate chipsoptional, omit if use lemon glaze
Optional Lemon Glaze (omit chocolate chips if glaze is used.)
1cupconfectioners (powdered) sugar
6tablespoonsfreshly squeezed lemon juice
2teaspoonslemon rind from 1 lemon
Preheat the oven to 350°.
Combine the eggs and oil and mix well.
Add the pumpkin. Mix well.
Add the sugar. Mix well.
Add the dry ingredients in about three batches. ** Mix only until combined after each addition.
Add mini chocolate chips and stir. (optional)
Spray your baking pans with cooking spray, or grease with another method.
Divide the batter into 2 prepared pans. ***
Bake for 55-60 minutes in 9 x 5 loaf pans, until toothpick comes out clean. Test after 35 minutes in mini loaf pans, 40 minutes in 12 x 4 inch pans. Bake longer as needed.
Cool slightly (about 5 minutes) and remove from pan.
Cool on wire rack.
This bread will be easiest to slice and the flavor will be the best if you let it sit at room temperature for a day. After the bread is cool, wrap well, then let it sit. Slice and freeze or enjoy!
Optional Lemon Glaze
While the bread bakes, prepare the glaze.
Zest the lemon before squeezing the juice.
Sift the confectioners sugar & measure.
Mix until sugar is dissolved.
Pour over bread as soon as it comes out of the oven.
Let bread cool at least 10 minutes then remove from pan. (I have left it in the pan to cool completely with the glaze and it has come out fine.)
Cool on rack (& see instructions above)
*You can certainly use all whole wheat flour. The bread will be slightly denser, but still delicious.**It is probably best if you combine the dry ingredients (flours, baking powder, soda & cinnamon) in a separate bowl and whisk. I do this for most recipes, but I do not usually bother for this one. If you do not, add some of the leavening or cinnamon each time you add flour to the recipe.***About the pans: I usually bake this pan in one long "tea" loaf pan 12 x 4.5 inches and three mini loaf pans. You can use two 9 x 5 inch loaf pan or 8 x 4.5 or any combination.Inspired by Pumpkin Harvest Loaf, The New American Diet, Sonya L Conner, MS, RD, and William E Conner, MD, Simon & Schuster, New York, 1986.