Pumpkin Chocolate Chip Bread - Caity

The second the weather starts turns to fall, it's time for pumpkin bread! I usually try to wait until at least October before I start making this so I don't burn myself out by November but man oh man is it good. Half the reason I love making it is because it makes the kitchen smell so nice while it's baking. It's a serious struggle not to pull it out of the oven before its done and gobble it down. 

This recipe is adapted from a recipe on the "Two Peas & Their Pod" blog which I found through foodgawker. I like this recipe because it makes 3 loafs of bread. You can either give them away or throw them in the freezer until you finish your loaf (I'm guessing a day, MAYBE 2)! 

 

what you'll need: 

3 1/2 cups all-purpose flour (or 1 1/2 cups whole wheat flour and 2 cups white flour)

1 Tbsp. ground cinnamon

1 Tbsp. ground nutmeg
1 tsp. ground ginger

2 tsp. baking soda

1 1/2 tsp. salt

3 cups granulated white sugar

1-15 oz. can of pureed pumpkin (or if you buy the big can then you can save it and make more later!) 

1 cup canola oil

2/3 cup water

1 tsp. vanilla extract

4 large eggs

1 cup semisweet chocolate chips

Preheat the oven to 350 F. Spray three 9 x 5 inch loaf pans with Pam.

In a medium bowl, mix the flour, cinnamon, nutmeg, ground ginger, baking soda and salt. Set aside.  

In a large bowl, whisk together the canola oil, sugar, eggs, pumpkin, water, and vanilla.  Mix until smooth.

Slowly, pour in the flour mixture stirring until smooth.  

Fold in the chocolate chips. 

 Divide between the 3 loaf pans. Bake for 60 minutes or until brown and a toothpick comes out clean. 


Allow to cool for 15 minutes then loosen the loaves from the pan with a knife. Enjoy with a big glass of milk!