Chocolate Chip Pumpkin Bread

 

There is nothing like a fresh loaf of pumpkin bread. Every year when we get the first initial drop of temperature, which in Texas is like under 80 degrees, I have to bake pumpkin bread. It’s a ceremony. I don’t LOVE baking usually but I take so much joy in every part of this process. I put a halloween movie on like Hocus Pocus or Halloweentown, light a pumpkin candle and get to baking!

The addition of chocolate chips in this bread is a must. It provides such a yummy, warm texture to the bread that is to die for. This recipe makes 3 normal loafs, but I doubled it to make several for neighbors and friends. It was a hit!

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Ingredients:

  • 3 cups white sugar

  • 1 can of pumpkin puree (15 oz) - NOT pumpkin pie filling

  • 1 cup vegetable oil

  • 2/3 cup water

  • 4 large eggs

  • 3 1/2 cups all purpose flour

  • 1 and 1/2 tablespoons Ceylon cinnamon (or regular if you’d like)

  • 1 tablespoon ground nutmeg

  • 2 teaspoons baking soda

  • 1 tablespoon salt

  • 1 and 1/2 cups semisweet chocolate chips

Directions

  1. In a large mixing bowl, combine the sugar, pumpkin, oil, eggs and water. Once combined, slowly add in the flour, cinnamon, baking soda, salt and nutmeg.

  2. Once fully combined, add in the chocolate chips.

  3. Preheat the oven to 350 degrees. Grease three standard loaf pans and then fill with the bread batter. Cook 1 hour. Let cool at least 15 minutes before slicing.

 
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