Home: Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

"This pumpkin bread recipe is the best that I have found. It is moist
and so flavorful and cooks up perfectly every single time. The best
part is that it makes three loaves so I have extras to give away
as gifts or pop in the freezer for a later date."

Ingredients

1-28 oz. can (about 3 cups) canned pumpkin puree
1 1/2 cups vegetable oil
4 cups white sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
1 cup chocolate chips (I use mini chips)

Preheat the oven to 350 degrees. Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Reserve 2 tablespoons of the flour mixture. Gradually add remaining dry mixture to pumpkin mixture until well combined.

To keep the chocolate chips from sinking to the bottom of the loaves when baking, toss the chocolate chips in the reserved flour mixture before gently stirring into the batter.

Divide the batter evenly between the 3 prepared pans. Bake in preheated oven for 60 to 70 minutes. The top of the loaves should spring back when lightly pressed.

This bread is so good served with honey butter. To make it, take 1/2 stick of softened butter and about 2 tablespoons of honey and blend together.

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