I am a fan of all things pumpkin! Today was the first real cool fall day and I could hardly wait to break out this recipe.
Chocolate Chip Pumpkin Bread
3 cups white sugar
1 (15 ounce) can pumpkin puree Grease and flour two loaf pans (mine are 5.25 x 9 x 2.75).
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
2 Tablespoons of pumpkin pie spice (could substitute 1 Tbsp of cinnamon and 1 Tbsp of nutmeg)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Chocolate Chip Pumpkin Bread
3 cups white sugar
1 (15 ounce) can pumpkin puree Grease and flour two loaf pans (mine are 5.25 x 9 x 2.75).
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
2 Tablespoons of pumpkin pie spice (could substitute 1 Tbsp of cinnamon and 1 Tbsp of nutmeg)
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, pumpkin pie spice, baking soda and salt. Fold in chocolate chips and nuts. Fill loaf pans to 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.
Can also make muffins - just adjust time to around 20 minutes (checking for doneness).
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