Another pumpkin recipe…have I overwhelmed anyone yet? I can’t help it – I love baking with pumpkin, and this recipe is no exception. Chocolate chip pumpkin bread…doesn’t it just sound good? I got this recipe from my friend Katie, who makes it every fall. Everywhere she takes it people say how great it is and ask for the recipe. It’s moist and full of great pumpkin flavor, and the chocolate chips add a wonderful chocolately touch, making it taste more like dessert than bread. I love storing it in the refrigerator and eating it cold, but hot out of the oven is great too. I definitely recommend this recipe if you’re looking for a great tried and true pumpkin bread.
Yield: 2 (8''x4'') loaves
3 cups all purpose flour
2 t ground cinnamon
1 t salt
1 t baking soda
2 cups sugar
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil
1 ½ cups semisweet chocolate chips
Preheat oven to 350 degrees and grease 2 (8''x4'') loaf pans.
In a large bowl combine flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin, and oil. Stir the wet mixture into the dry mixture. Fold in chocolate chips. Pour into greased loaf pans. Bake for 60-70 minutes or until toothpick inserted near the center comes out clean. Cool for 10 min before removing from pans to a wire rack to cool completely.