Contest-Winning Chocolate Chip Pumpkin Bread

Name: Contest-Winning Chocolate Chip Pumpkin Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves (16 pieces each).
Ingredients: 3 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 4 large eggs, room temperature; 2 cups sugar; 2 cups canned pumpkin; 1-1/2 cups canola oil; 1-1/2 cups semisweet chocolate chips

TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling YIELD: 2 loaves (16 pieces each).

A touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip 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

Ingredients

3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 large eggs, room temperature
2 cups sugar
2 cups canned pumpkin
1-1/2 cups canola oil
1-1/2 cups semisweet chocolate chips

Directions

1. 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.
2. Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 piece: 237 calories, 14g fat (2g saturated fat), 23mg cholesterol, 124mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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