Previously I have always been a one bowl mixer. None of this dry ingredients mixed separately stuff. In fact, when we were first married my husband wanted 2 bowls to make chocolate chip cookies; I shot down that idea. Save time, save dishwashing, save space, save my sanity [oops, too late for that one!].
I finally found a good reason to use two bowls to mix up some baked goodies. Two kids can stir at the same time! “Elementary, my dear Watson.”
It eliminated a tremendous amount of fussing. They even traded so that they could each stir the wet ingredients and the dry.
The Chocolate Chip Pumpkin Bread turned out great.
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Edited 11/9 to add recipe as requested. I cut this out of a Taste of Home Quick Cooking Magazine.
Chocolate Chip Pumpkin Bread
In a large bowl combine 3 cups flour, 2 teaspoons ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda.
In another bowl, beat 4 eggs, 2 cups sugar, 2 cups cooked or canned pumpkin, and 1 1/4 vegetable oil.
Stir in dry ingredients just until moistened. Fold in 1 1/2 cups semisweet chocolate chips.
Pour into two greased 8 in. x 4 in. x 2 in. loaf pans. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks. Makes 2 loaves.