Thursday, October 22, 2009

Pumpkin Chocolate Chip Bread

Ok, this is seriously good! The best of fall flavors combined with chocolate! Try it warm with a glass of milk or hot tea...YUM! All credit for the recipe goes to my college friend Emily Cotton Riepenhoff, who sent this to me via Facebook.

3 cups sugar
1 (15 oz) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 TB cinnamon
1 TB nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 cup chocolate chips

Preheat oven to 350 degrees. Grease and flour 3 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. Fill pans 1/2 to 3/4 full.

Bake for 1 hour or until inserted knife comes out clean.

NOTE: I personally made these in mini-loaf pans and baked them for about 15 minutes. It made 27 mini loaves.
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