Saturday, September 24, 2016

Chocolate Chip Pumpkin Bread

This is one of my family's all-time favorite recipes. It can be made any time of the year, but is the most popular during the Fall Season. I often make this for bake sales and impromptu gifts because it's easy to freeze and fun to creatively package. Enjoy!

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


1. Preheat oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans.

2. 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 loaf pans 1/2 to 3/4 full.

3. Bake for 45-60 minutes or until an inserted knife comes out clean. Cool on wire racks before removing from pans.

Makes 3 - loaf pans (36 servings).

Note: Cooking time for cupcakes using this batter is 15-20 minutes. Wonderful with chocolate frosting!

1 comment:

  1. That looks so good and I actually understand all of the ingredients and know where to find them. May have to surprise the hubby with this one. Thanks!