Chocolate Chip Pumpkin Bread
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 30
Yield: 3 (9x5-inch) loaves
Ingredients:
3 cups white sugar
1 (15-ounce) can pumpkin puree
4 large eggs
1 cup vegetable oil
⅔ cup water
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon, or to taste
1 tablespoon ground nutmeg, or to taste
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature semisweet chocolate chips
½ cup chopped walnuts
Directions:
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans or three empty 16-ounce coffee tins.
Combine sugar, pumpkin, eggs, oil, and water in a large bowl. Beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
Fold in chocolate chips and nuts.
Evenly divide batter between the prepared pans, filling each 1/2 to 3/4 full.
Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
Cool in pans on wire racks before removing to slice and serve. Enjoy!
Notes:
Use butterscotch chips instead of semisweet chocolate chips for a sweeter, caramel-like flavor.
Bake in mini loaf pans (5x3-inch) if you prefer. Cook time will be less, around 35 to 40 minutes.
How to Store Chocolate Chip Pumpkin Bread:
Allow the bread to cool. Wrap the loaves tightly in storage wrap and store at room temperature for up to five days or in the refrigerator for up to a week.
Can You Freeze Chocolate Chip Pumpkin Bread?
Yes! Freeze pumpkin chocolate chip bread by wrapping each loaf in one layer of storage wrap followed by one layer of aluminum foil. Label with the date and freeze for up to three months. Thaw the bread, unwrapped, at room temperature.
Nutritional Facts:
252
Calories
11g
Fat
37g
Carbs
3g
Protein
Recipes courtesy of All Recipes.com