Chocolate Chip Pumpkin Bread
Starting with a recipe for Downeast Maine Pumpkin Bread, this Chocolate Chip Pumpkin Bread is a moist, flavorful pumpkin quick bread with the spices of fall. Add chocolate chips or leave them out.
Equipment
- two 9-inch loaf pans
Ingredients
- 15 ounces canned pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- 2/3 cup water
- 3 cups white sugar
- 3 1/2 cups all purpose flour
- 2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 10 ounces semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Grease and flour two 9 x 5-inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, and spices, and then stir in the chocolate chips if using.
- Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pan.
- Bake for about 1 hour to 1 hour and 15 minutes. This will depend on the size of the pans and your particular oven. Loaves are done when a toothpick inserted in the center comes out clean.
