Chocolate Chip Pumpkin Bread

I could not wait any longer to make one of Fall's favorite treats, pumpkin bread. This recipe is sacred in my family and made in bulk. Calling it bread does not do it justice, as it is more like cake and why it was easily turned into cupcakes.  I decided to switch it up a bit to the original recipe and add chocolate. You can always omit them or add nuts instead. I only added chocolate chips to half so I could have a taste of the original and chocolate version. Doubling or tripling the recipe is easy, just use a very large bowl. This makes for the perfect Fall gift. I brought some to a new mom, a friend, my new neighbor, and as a sweet treat for someone recovering from surgery. And with minimal work, it is easy to spread the love. 

Pumpkin Bread
Makes 2 Large loaves or 4 small loaves or 2 dozen muffins

2 cups sugar
1 cup brown sugar

2 1/2 cups of flour
1 1/2 tsp salt
2 tsp baking soda
1 tsp each nutmeg, cinnamon, ground clove
4 eggs, beaten
1 cup vegetable oil
2/3 cup cold water
1- 15oz can of pumpkin 
2 cups semi-sweet chocolate chips

Sift dry ingredients together in a very large bowl. Beat eggs, oil, water, and pumpkin using a mixer (hand or stand up). Pour wet ingredients into dry and fold until completely mixed together and smooth. Fold in chocolate chips. 

Split the batter between greased loaf pans or muffin tins (use wrappers for easy clean up, fill 3/4 p cups) . Bake at 350 degrees for 1 1/4 hours for large loaves, 45-60 minutes for small loaves and muffins. Ovens vary with times, they are done when a toothpick stuck in the middle comes out clean.



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