Pumpkin Chocolate Chip Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I got this recipe from a catalog about 10 years ago and I changed a few ingredients to suit my taste. This is so moist and delicious, it is my favorite quick bread. This freezes well also. I usually freeze individual slices so I can have a piece anytime I want! I hope you enjoy this as much as my family does. Ingredients:
3/4 cup vegetable oil |
2 2/3 cups sugar |
4 large eggs |
2 cups pumpkin (one 15 oz can, not pie filling) |
2/3 cup water |
3 1/3 cups all-purpose flour, spooned and leveled |
1/2 teaspoon baking powder |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
1 teaspoon cinnamon |
1 teaspoon vanilla |
1 cup pecans, chopped (measure after chopping) |
1 1/2 cups chocolate chips |
Directions:
1. Preheat oven to 350.
2. In a large bowl stir together the flour, baking powder, baking soda, salt and cinnamon, set aside.
3. In another large bowl, cream together the oil and sugar. Beat in the eggs, pumpkin, water and vanilla.
4. Add the flour mixture to the pumpkin mixture, stirring to blend.
5. Mix in the nuts and chocolate chips.
6. Pour batter into 2 lightly greased 9x5 loaf pans.
7. Bake the bread in the preheated oven for 1 hour (can take up to 15 minutes longer) or until a cake tested inserted in the center comes out clean.
8. Remove bread from the oven and cool on a rack for 15 minutes.
9. Remove bread from pans and finish cooling on rack.
10. When cool, wrap bread in plastic wrap and store overnight before serving.(this improves the flavor).
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