Chocolate Chip Pumpkin Bread
A touch of cinnamon helps blend the chocolate and pumpkin flavors you'll find in this tender bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy.
-Lora Stanley
Bennington, Kansas
SERVINGS
|
32
|
CATEGORY
|
Breads
|
METHOD
|
Baked
|
PREP |
15 min. |
COOK
|
60 min.
|
TOTAL
|
75 min.
|
INGREDIENTS
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 2 cups canned pumpkin
- 1-1/2 cups vegetable oil
- 1-1/2 cups (6 ounces) semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.