I make this pumpkin chocolate chip bread during the holidays. With mini chocolate chips and walnuts in every bite, this bread is generously spiced with cinnamon and nutmeg — use less if you're a fan of milder pumpkin bread. Bake in standard loaf pans or 1-pound coffee tins, then wrap cooled loaves in colored cellophane to give as gifts. Freezes well.
Ingredients
- white sugar: 3 cups
- pumpkin puree: 1 can (15 ounce can)
- vegetable oil: 1 cup
- water: 0.66667 cup
- eggs: 4 piece
- all-purpose flour: 3.5 cups
- ground cinnamon: 1 Tbsp (to taste)
- ground nutmeg: 1 Tbsp (to taste)
- baking soda: 2 tsp
- salt: 1.5 tsp
- miniature semisweet chocolate chips: 1 cup
- walnuts: 0.5 cup (chopped)
Metric Conversion
Stages of cooking
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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).
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Combine sugar, pumpkin, oil, water, and eggs 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 the prepared pans; they should be 1/2 to 3/4 full.
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Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.
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Remove from the oven and let cool on wire racks before removing from the pans.
