Chocolate Chip Pumpkin Bread

By á-2144

Ingredients

• 4 cups Gold Medal AP Flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 cups sugar
• 3/4 cup butter or margarine, softened
• 4 eggs
• 1/2 cup water
• 1 can pumpkin (15 oz)
• 1 cup plus 2 tablespoons mini chocolate chips
• 2 tablespoons chopped pecans
• 2 tsp sugar

Preparation

Step 1

Heat oven to 350F. Grease bottom only of two 8x4 inch loaf pans with shortening; lightly flour. OR spray bottom of pans with cooking spray and do not flour

In medium bowl, stir flour, baking soda, salt, cinnamon, and nutmeg until mixed. Set aside.

In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1-2 minutes or until creamy. Add eggs one at a time beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, pecans, and 2 tsps sgar.

Bake 1 hour 5 minutes or until toothpick inserted comes out clean. Cool in pan 10 minutes and on wire rack for 2 hours.