Tuesday, October 6, 2009

Pumpkin Chocolate Chip Bread



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 (optional)



DIRECTIONS
Preheat oven to 350 degrees. Grease and flour 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.


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3 comments:

Karilyn said...

I LOVE pumpkin bread!! With the added chocolate chips, it's just purrrrrrrrrfection~ *smiles*

Thank you for the recipe, I will plan on making this for dessert tonight!

vincent said...

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Kathy said...

Thanks Karilyn! Enjoy!

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