Flower and Sugar

Chocolate Chip Pumpkin Bread

I love pumpkin! I have amassed way more pumpkin recipes than I will be able to make this fall, especially as school is picking up. I thought it was about time I start in on some pumpkin baking. I bought some pumpkin puree about a month ago and it has been sitting out on counter… teasing me… Anyways, I decided to start with the classic, pumpkin bread. I’ve been making this pumpkin bread recipe for several years now and for me it’s a keeper. Probably because it has chocolate chips, but seriously, this is a great classic pumpkin bread recipe.

I made a few little loves for some guys who helped me move some furniture. I took a big loaf in for journal club, because it meets really early. This recipe made two large loaves and four small loaves. I started checking the smaller loaves much sooner, around 30 min, and then checked every 3-7 minutes until the toothpick test worked.

Recipe Adapted from Star Pooley via allrecipes.com

  • 3 cups white sugar
  • 1 can pumpkin puree (15 oz)
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 ½ cups flour
  • 2 Tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 ½ tsp salt
  • 1 cup mini chocolate chips

Preheat the oven to 350F. Mix the sugar, pumpkin, oil, water and eggs by hand in a large mixing bowl. Mix in flour, pumpkin pie spice, baking soda, and salt. Mix in the mini chocolate chips. Spray baking pans with cooking spray and fill ½ full with batter. Start checking the bread for a large loaf around 45 minutes and for a small loaf 30 minutes. Cool before removing from the baking pans.

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