Chocolate Chip Pumpkin Bread

Photo by Kathy N.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

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.

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