Pumpkin Chocolate Chip Bread


Ingredients
  • 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 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)
Directions
1.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or 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 cans 1/2 to 3/4 full.
3.     Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
** I made mini-loaves and baked it for approx. 35mins. It made 8 loaves. It was so moist, it was almost cake-like. YUM!

Comments

laura said…
Kara are you there? did you make this? Soooo Yummy!