Pumpkin Chocolate Chip Bread
Fall is my favorite season of the year–the crisp air and day trips to the apple orchards for apple picking and warm apple cider. I am also a huge fan of pumpkin and try to cook with it as much as possible. You can imagine my delight when I stumbled upon this delicious recipe for pumpkin chocolate chip bread on the All Recipes website. My kids could not wait to dig straight in.
Here’s what you need:
3 cups of white sugar
1 can of pumpkin puree
1 cup of vegetable oil
2/3 cup of water
3 1/2 cups of all purpose flour
1 tablespoon ground cinnamon
1 tablespoon of ground nutmeg
2 teaspoons of baking soda
1 cup of miniature semi-sweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease three 9×5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips. Bake for 1 hour or until an inserted knife comes out clean. Cool on wire rack before removing from the pan.