Wednesday, January 29, 2014

Chocolate Chip Pumpkin Bread

I've tried several pumpkin bread recipes, and this one is by far the best!  The oil makes this bread moist but not greasy, and the chocolate chips are a yummy bonus. The grandkids love this bread slathered with my Spiced Pumpkin Butter.

3 cups white sugar
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups flour
1 T ground cinnamon
1 T ground nutmeg
2 t baking soda
1 1/2 t salt
1 cup miniature chocolate chips (or regular choc chips, chopped)
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Grease and flour three 9x5 loaf pans.  In a large bowl, combine sugar, pumpkin, oil, water and eggs.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Fold in chocolate chips and nuts.  Fill the pans 1/2 to 3/4 full.

Bake for one hour, or until toothpick inserted into the middle comes out clean.  Cool on wire racks before removing from pans.

Serve with homemade pumpkin butter!

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