Kirsti sent me this recipe about a year ago and we've made it several times since. It's easy and delicious! I love making Pumpkin Bread in the fall when the scent of pumpkin and sweet spices fill up my kitchen. Sometimes I surprise Brynlee with this for an after school snack and it never fails to brighten her mood after a long day. In fact, I think this delicious pumpkin bread would brighten anyone's day!
Great Harvest Pumpkin Chocolate Chip Bread
* I usually halve this to make 3 mini loaves
3 cups sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
16 oz cooked or canned pumpkin puree (not pie filling)
1 cup oil
4 eggs, beaten lightly
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. Or 6 mini loaves.
Mix flour, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips. Place batter in prepared pans.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean. Bake mini-loaves for 40-45 minutes or until toothpick comes out clean,
Halve the recipe for just one regular loaf, 3 mini loaves, or 18 cupcakes.
Cupcakes cook for 20-25 minutes
* I think this is best to eat while it is still warm with a slightly crunchy top and melted chocolate chips!
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