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Ingredients
| pumpkins (cut into 1" cubes): 15 fl oz |
| milk chocolate chips: 1 1/2 cups |
| granulated sugar: 3 cups |
| all-purpose flour (unsifted): 3 1/3 cups |
| eggs: 4 |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| water: 2/3 cup |
| vegetable oil: 1 cup |
| salt: 1 1/2 tsp |
| ground nutmeg: 1 tsp |
Pumpkin Chocolate Chip Bread
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
65 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees F. Grease 2 loaf pans, set aside.
- In a very large mixing bowl, beat sugar and oil with an electric mixer on medium speed.
- Add eggs and beat well, set aside.
- In a large bowl, combine flour, baking soda, salt, cinnamon and nutmeg.
- Slowly add dry ingredients to wet ingredients in three additions, beating on low speed after each addition just until combined.
- Beat in pumpkin and chocolate chips until combined.
- Pour evenly into your loaf pans, tap on the counter to remove air bubbles and bake for 55 - 65 minutes, rotating once during the cooking time.
- Cool in pans on wire rack for 10 minutes.
- Remove from pans and let cool completely.
- Store up to 5 days in the refrigerator by wrapping in cellophane.