Thursday, October 13, 2011

Pumpkin Chocolate Chip Bread

There are few things in this world that I love more than pumpkin chocolate chip bread, in fact I could probably count them on one hand. I love it. This recipe is the best I've found, it's super moist and the top gets a little crunchy which is awesome. It's a perfect fall treat, try it out you're going to love it!

Pumpkin Chocolate Chip Bread

3 ½ cups white flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree
1 cup vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease two 9×5-inch loaf pans or four 6x3-inch loaf pans. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside. In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes for large loaf and 30 to 40 minutes for mini loaves, or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

No comments:

Post a Comment