Wednesday, September 14, 2011

Pumpkin Chocolate Chip Bread

This pumpkin bread is by far the best pumpkin chocolate chip bread I have had!! It was absolutely divine!! To me nothing says fall like pumpkin bread. Now if only we were having fall like weather here in Lubbock. We did the day I made this bread, but since then things have heated up. Now I doubled this recipe, cause honestly who has 15 oz. cans of pumpkin laying around when the only size I ever find in stock is the 29 oz ones?? It made a ton of bread!! I got 8 mini loaves and 2 9x5 loaves. So worth it! It is so moist and full of wonderful flavor.
 Have I mentioned how much I love nutmeg and cinnamon together?? It's great!
Now I didn't have whole wheat flour so I just used all white flour. 
Do yourself a favor and make this as soon as possible!!

Pumpkin Chocolate Chip Bread

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans or three 8x4-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 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.

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