Although I typically only make my pumpkin recipes in the Fall, this bread is something I make year round. My son actually asked this morning if I could make it soon. It is easy, delicious, and my family loves it. The mini chocolate chips add a nice compliment to the pumpkin. Then again, chocolate chips add a nice compliment to just about anything don’t they? It makes two loaves which is great, especially when it is one of my family’s favorites and one loaf disappears instantly.
This pumpkin bread is such a hit that every time I would donate a loaf to a local bake sale, my daughter would always go buy it back 😉 Sometimes even with her own money, which says something in itself!
3 cups sugar
1 15oz. can pumpkin
1 cup vegetable oil
2/3 cup water
3 1/2 cups flour
1 tbsp. ground cinnamon
1/2 tbsp. ground nutmeg
2 tsp. baking soda
1 1/2 tsp. salt
1 cup mini chocolate chips
Grease and flour two 5″ x 9″ loaf pans.
In a large mixing bowl combine sugar, pumpkin, oil, water, and eggs. Beat until smooth.
In a separate bowl sift together flour, cinnamon, nutmeg, baking soda, and salt. Sift if you can, it really makes a difference.
Mix the dry mixture into pumpkin mixture until combined.
Fold in chocolate chips.
Divide the mixture into the two loaf pans.
Bake at 350 degrees for 50 minutes, or until toothpick comes out clean. Cool before removing from pans.