Chocolate Chip Pumpkin Bread

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Description

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

Ingredients

  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin puree
  • 1 cup vegetable oil
  • ⅔ cup water
  • 4 eggs
  • 3 ½ cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • ½ cup chopped walnuts (Optional)

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5-inch loaf pans (or three empty 16-ounce coffee tins).
  2. Combine sugar
  3. pumpkin
  4. oil
  5. water
  6. and eggs in a large bowl; beat with an electric mixer until smooth. Blend in flour
  7. cinnamon
  8. nutmeg
  9. baking soda
  10. and salt. Fold in chocolate chips and nuts. Evenly divide batter between the the prepared pans; they should be 1/2 to 3/4 full.
  11. Bake in the preheated oven until a knife inserted in the center comes out clean
  12. about 1 hour.
  13. Remove from the oven and let cool on wire racks before removing from the pans.

Prep Time: 30 mins

Cook Time: 1 hr

Total Time: 1 hr 30 mins

Servings: 36

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