LEMON CHOCOLATE CHIP BREAD

Lemon Chocolate Chip Bread image

Provided by Nancy Allen @mawmawnan

Number Of Ingredients 10

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3/4 cup(s) butter, softened
1 1/2 cup(s) granulated sugar
4 - eggs
2 cup(s) milk
1 teaspoon(s) salt
4 teaspoon(s) baking powder
3 cup(s) flour
2-3.4 ounce(s) packages instant lemon pudding and pie filling
1 3/4 cup(s) ghirardeli semi-sweet chocolate chips, coarsely chopped
1/4 cup(s) confectioners sugar

Steps:

Preheat the oven to 350F. Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream the butter and granulated sugar. Add the eggs and milk, and blend well. In another bowl, whisk the salt, baking powder, flour and pie filling mix.
Add the dry ingredients to the liquid ingredients. Beat on medium for 2 minutes. (the batter will be thick.) Allow the batter to stand 5 minutes.
Add the chocolate chips and gently stir. pour the batter into the prepared loaf pans. Bake 1 hour, or until golden brown and center tests done with toothpick. Let the pans cool on a rack for 15 minutes before turning the loaves out of the pans and transfering them to the rack to cool completely. Dust with confectioners sugar. To store, wrap tightly in aluminum foil and keep at room temperature for up to 3 days or you can freeze them for up to 3 months.