Chocolate Chip Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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I have been making this recipe for years. It makes wonderful gifts and freezes well. I bake mine in coffee cans, but you can use loaf pans or mini loaf pans for gifts. Wrap in colorful cellophane and tie with a pretty ribbon. Ingredients:
3 cups white sugar |
1 (14 ounce) can pumpkin |
1 cup vegetable oil |
2/3 cup water |
4 eggs |
3 1/2 cups all-purpose flour |
1 tablespoon cinnamon |
1 tablespoon ground nutmeg |
2 tablespoons baking soda |
1 1/2 teaspoons salt |
1 (6 ounce) package miniature semisweet chocolate chips |
1/2 cup walnuts, chopped |
Directions:
1. In large bowl, combine sugar, pumpkin, oil, water, and eggs; beat until smooth.
2. Blend in flour, spices, baking soda and salt.
3. Fold in chocolate chips and nuts.
4. Grease and flour 3 (1 lb.) coffee cans or 3 loaf pans. Fill cans 1/2-3/4 full.
5. Bake at 350 degrees for 1 hour or until a knife when inserted comes out clean.
6. Cool on wire racks before removing from cans/pans.
7. Wrap in cellophane once completely cooled.
8. To freeze: wrap in cellophane, then foil and place in a ZipLoc freezer bag.
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