Chocolate Chip Pumpkin Bread recipe

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Ingredients

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup water
4 eggs
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature semisweet chocolate chips
½ cup chopped walnuts

Nutrition Info

210.2 calories
carbohydrate: 30.5 g
cholesterol: 20.7 mg
fat: 9.4 g
fiber: 1.2 g
protein: 2.6 g
saturatedFat: 2 g
servingSize: -
sodium: 204.1 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.

  2. 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 and nuts. Fill cans 1/2 to 3/4 full.

  3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Recipe Yield

3 loaves

Recipe Note

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

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