Chocolate Chip Pumpkin Bread Popular Recipes

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Chocolate Chip Pumpkin Bread

"I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to provide as presents."

Ingredients :

three cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/three cup water
four eggs
three half cups all-motive flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 half teaspoons salt
1 cup miniature semisweet chocolate chips
half of cup chopped walnuts (non-obligatory)

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H30M

Preheat oven to 350 tiers F (one hundred seventy five ranges C). Grease and flour three 1 pound length coffee cans, or three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans half of to 3/four complete.
Bake for 1 hour, or till an inserted knife comes out clean. Cool on cord racks earlier than eliminating from cans or pans.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook it frivolously, and make easy-up less difficult.

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