Chocolate Chip Pumpkin Bread Popular Recipes

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Chocolate Chip Pumpkin Bread

"I make this recipe at some point of the vacations. It is wet, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as items."

Ingredients :

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

Instructions :

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

Preheat oven to 350 levels F (175 tiers C). Grease and flour 3 1 pound length coffee cans, or 3 9x5 inch loaf pans.
In a large bowl, integrate sugar, pumpkin, oil, water, and eggs. Beat till smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans half to three/four full.
Bake for 1 hour, or till an inserted knife comes out smooth. Cool on cord racks earlier than eliminating from cans or pans.

Notes :

Reynolds® Aluminum foil can be used to maintain food moist, prepare dinner it calmly, and make smooth-up less difficult.

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