Description
Every time I make this, it goes so quickly! It’s moist, tender, and flavorful. I was surprised how much I like this, and I don’t even like chocolate. It can be made into muffins, loaves, or even a Bundt cake.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups canned pumpkin
- 2 ½ cups white sugar
- 1 cup vegetable oil
- 4 beaten eggs
- 1 cup chopped pecans
- 1 cup miniature chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4 inch loaf pans.
- Sift together the flour
- baking soda
- baking powder
- cinnamon
- nutmeg
- and salt in a bowl.
- In another bowl
- mash the pumpkin
- and stir in the sugar
- oil
- and eggs. Pour the flour mixture into the pumpkin mixture
- and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl
- then around the sides of the bowl
- repeating until fully incorporated.
- Fill the prepared loaf pans about 3/4 full
- and bake in the preheated oven for 20 to 25 minutes
- until the bread has risen
- and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 20