Close
Ingredients
| granulated sugar: 3 cups |
| pumpkin puree: 1 15oz can |
| vegetable oil: 1 cup |
| water: 2/3 cup |
| eggs: 4 |
| all-purpose flour (unsifted): 3 1/2 cups |
| ground cinnamon: 1 Tbl |
| ground nutmeg: 1 Tbl |
| baking soda: 2 tsp |
| salt: 1 1/2 tsp |
| m&m's semisweet chocolate mini baking bits: 1 cup |
| walnuts (chopped): 1/2 cup (optional) |
Chocolate Chip Pumpkin Bread
Credit: AllRecipes
User rating:
"I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts."
-
Prep Time
30 min -
Cook Time
60 min -
Servings
36 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
- 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.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.