Pumpkin Chocolate Chip Loaf

By taniaf

Ingredients

• 3.25 cups flour
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp ginger
• 2 tsp baking soda
• 2 tsp salt
• 15 ounces or 1.75 cups pumpkin puree.
• 1 cup veg oil
• 3 cups sugar
• 4 eggs
• 1 tsp vanilla
• 12 oz (1.5 cups) semisweet chocolate chips

Details

Servings 2

Preparation

Step 1

Preheat oven to 350. Butter two 9 by 5 by 3 inch loaf pans, dust with flour, knocking out excess.
In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt.
In another large bowl, whisk together pumpkin and oil until combined. Add sugar and whisk again. Add eggs, whisking, one at a time, then vanilla. Add 2/3 cup room temp water, mix well. Stir in chocolate chips.
Fold dry ingredients into wet, making sure not to overmix.
Divide batter between two pans. Tap pans on counter to even out batter. Smooth out the tops.
Bake 1 hour-1.5 hours, until toothpick comes out clean, rotating pans once.
Let cool 15 minutes on a wire rack, then invert and let cool completely before serving.