Chocolate Chip Pumpkin Bread

          

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.

Original recipe makes 3 loaves

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 chips
1/2 cup chopped walnuts

  • PREP

    30 mins

  • COOK

    1 hr

  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 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.

Nutrition

Calories: 210 kcal
Carbohydrates: 30.5 g
Cholesterol: 24 mg
Fat: 9.4 g
Fiber: 1.2 g
Protein: 2.6 g
Sodium: 204 mg

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