Pumpkin… how yummy you are

I found the best recipe for Chocolate Chip Pumpkin Bread last year and I have gotten so many compliments on it.  Just make sure you give the loafs away otherwise you’ll get stuck eating the bread ( which may or may not be a bad thing)

This year I stocked up on Libby’s Pumpkin

Ingredients

  • 3 cups white sugar
  • 1 (15 ounce) can pumpkin pureelibby Pumpkin
  • 1 cup vegetable oil
  • 2/3 cup water
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 cup miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 inch loaf pans.
    2. 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 1/2 to 3/4 full.
    3. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

    You can find this recipe on Allrecipes.com

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