October 18, 2009

Pumpkin Bread with Chocolate Chips and Lingonberries

It's fall, which means pumpkin time! We stocked up yesterday at the grocery store and of course I had to use some right away. This recipe is easy and tasty - I especially like the addition of the lingonberries. Of course, they're from my own back yard, so I'm emotionally attached to them as well. The only downside is that I don't have any left anymore! Next fall I need to gather lots more. Thanks to Mom2Mom for the basic recipe.

After some questions, I realized I forgot to mention that you can easily substitute cranberries for the lingonberries.


3 1/2 c flour
2 t baking soda
1 1/2 t salt
2 t cinnamon
1 t nutmeg
1 t ground cloves
1/2 t chai spice blend
3 c sugar
1 c oil
2/3 c water
4 eggs
2 c pumpkin
1 c lingonberries
1 c chocolate chips

Preheat oven to 350. Mix the dry ingredients together in a large bowl. In a smaller bowl, blend the wet ingredients together. Slowly add the wet to the dry, blending well. Stir in the berries and chocolate chips.

Baking times:
muffins: 30 minutes
loaf pan: 1hr10
8x8 pan: 1hr

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