PUMPKIN CHOCOLATE CHIP BREAD

1 1/3 CUP OIL
5 EGGS
1 SM 15 OZ CAN OF PUMPKIN
2 CUPS FLOUR
2 CUPS SUGAR
1 TSP SALT
1 TSP CINNAMON
1 TSP NUTMEG
1 TSP SODA
2 PACKAGES OF 3 OZ INSTANT VANILLA PUDDING
MIX ABOVE INGREDIENTS TOGETHER, GREASE AND FLOUR LOAF PANS. BAKE AT 350 FOR 1 HOUR AND APPX 5 MINUTES. IF DOING MINI LOAVES BAKE FOR APPROXIMATELY 35 MINUTES. VERY YUMMY AND MOIST. :D

SWEET BLUEBERRY CORNBREAD

I doubled the recipe and made a 9x13 inch pan. It was very good - almost had a blueberry muffin taste vs a cornbread taste.

Ingredients:
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries

Directions
Preheat oven to 350°F. Spray an 8” square baking pan with non stick baking spray and set aside.
In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.
Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.
Servings: 8
Prep Time: 15 min
Cook Time: 35 min
Difficulty: Easy