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 give as gifts."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 3
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons salt
- 1 cup vegetable oil
- 2/3 cup water
- 1 cup miniature semisweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- 1 tablespoon ground nutmeg
- Carbohydrate 300.799370041292 g
- Cholesterol 331.9 mg
- Fat 203.299806245652 g
- Fiber 10.172266764036 g
- Protein 24.4825118163615 g
- Saturated Fat 96.6818424536333 g
- Serving Size 1 1 loave (781g)
- Sodium 2906.19646390831 mg
- Sugar 290.627103277256 g
- Trans Fat 10.9392438231069 g
- Calories 3044 calories
Directions Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size 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 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
