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My family waits for me to make this delicious recipe every year, chocolate chip pumpkin bread. We usually do everything pumpkin as soon as the whether turns cooler and we can smell wood stoves and fireplaces being used. We grab a cup of pumpkin spiced latte done in the slow cooker and YUM!
Enjoy this awesome recipe as it makes two loaves of bread!
Ingredients:
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3 cups flour
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1 teaspoon baking soda
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1 teaspoon salt
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2 teaspoon ground cinnamon
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1/2 teaspoon nutmeg
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1/4 teaspoon ground cloves
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2 cups sugar
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3 eggs
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1/4 cup water
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1/2 cup vegetable oil (can substitute with other cooking oil)
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2 cups fresh or canned pumpkin puree
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1 cup semisweet chocolate chips
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1/2 cup chopped walnuts or pecans (optional)
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flour cooking spray
Directions:
To start with, preheat your oven to 350 degrees. Precoat two 9x5x3 inch loaf pans with flour cooking spray and put aside. Mix your dry ingredients in large bowl. Add eggs, water, oil and pumpkin. Using a wooden spoon, mix together until well blended. Pour batter into your two 9x5x3 inch coated loaf pans. I just love how easy my baked goods come out after using flour cooking spray. It’s important not to fill to the top of your pans. Put in the oven for approximately 50-60 minutes, and as usual check for doneness by using a toothpick in the middle after 50 minutes. If not done, put in for another 10 minutes. Cool and serve. My family usually eats the first one and stores the second in the freezer. Honestly, it doesn’t stay in the freezer very long as this recipe is just too good to ignore!
