Pumpkin Chocolate Chip Bread

Serving Size: 20

This recipe makes 2 delicious loaves, one to enjoy now and one to freeze for later!

Recipe by: Customer

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook70

Passive0

Total Time1 30

Recipe Serving Size20

Cooking Tools Required

8x5 inch Loaf Pan, 8x8 inch nonstick baking pan, Can Opener, Electric Hand Mixer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Spatula

Ingredients

Wet ingredients:

3 cup granulated sugar
1 cup avocado oil
4 egg
15 ounce canned pumpkin
2/3 cup water

Dry ingredients:

3 ½ cup all purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
2 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground clove
1 teaspoon ground allspice

Optional:

10 ounce semi-sweet chocolate chips

Instructions

Preheat oven to 350 degrees. Prepare 2 loaf pans by greasing and lightly flouring.
In a medium bowl cream together the sugar and oil. Add eggs one at a time mixing well after each addition.
Add the pumpkin and water mixing well to incorporate all the ingredients.
In a separate bowl whisk together the dry ingredients.
Fold the dry ingredients into the wet ingredients.
Stir in the chocolate chips if using.
Divide mixture evenly into loaf pans and bake for 60-70 minutes or until a wooden skewer inserted into the center comes out clean. Allow bread to cool 15 minutes before removing from pan. Finish cooling on cooling rack.

Nutrition