Londa's Chocolate Pumpkin Cake (loaves)

I make these almost every Christmas to pass out to neighbors and friends.  Londa's Christmas tradition. They have a
pumpkin-ee/chocola-tee/autumn-ee taste. My best friend Linda loves them with her breakfast.

Chocolate Pumpkin Cake (loaves)

1 1/4 cup oil
3 1/2 cup sugar
3 eggs
l 1/2 teaspoons vanilla
l 1/2 teaspoons baking powder
3 3/4 cup flour
1 3/4 teaspoons salt
3 1/2 cup canned solid pumpkin (Libby's is best)
3 squares unsweetened chocolate
1 1/4 teaspoons soda
1 1/4 teaspoons cinnamon
1 1/4 teaspoons cloves
1/2 teaspoons nutmeg
several big handfuls chocolate chips

Melt the chocolate chips in 1/2 cup oil (low heat). Cool.

In separate bowl cream the remaining oil and the sugar.  Beat in eggs and melted chocolate.  Add the pumpkin and vanilla.

Combine dry ingredients together.  Mix in chocolate chips. Mix into the creamed mixture.

Put in greased loaf pans.

regular loaf pans makes about 4 and bake for 60 minutes
little/mini loaf pans makes about 7 and bake for 50 minutes
regular loaf pans make about 3 and bakes for 75 minutes

Pumpkin recipes

The fall weather has me making delicious recipes with pumpkin in them.

I would love for everyone to start posting pumpkin recipes

HERE is mine. It comes from Martha Stewart. I have not had good luck with many of her recipes but this one I loved


PUMPKIN CHOCOLATE-CHIP BARS

• 2 cups all-purpose flour (spooned and leveled)
• 1 tablespoon pumpkin-pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin puree
• 1 package (12 ounces) semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.