Chocolate Chip Pumpkin Bread

Fall is all about pumpkin and fall flavors. Since the chilly weather has finally hit us, I am officially in the baking mood! This is a pumpkin bread recipe that you can really sink your teeth into. It also makes two full loafs which I love since you are taking the time to mess up the kitchen preparing it and 30-40 minutes to bake it, you get more bang for your buck. One can be eaten and one put in the freezer for another cold days warm treat!

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread. Photo credit Charging You Up

• 3 cups sugar
• 3 cups flour
• 1 tsp baking powder
• 2 tsp baking soda
• 1 cup vegetable oil
• 1 tsp nutmeg
• 1 tsp pumpkin spice
• 1 tsp cinnamon 
• 2/3 cup water
• 16 ounces canned pumpkin
• 4 eggs lightly beaten
• 1 cup mini chocolate chips

Photo credit Charging You Up

Preheat oven 365 degrees. Butter and flour 2 loaf pans. Stir together oil and sugar. Once stirred, add the pumpkin. In another bowl combine all the dry ingredients. Mix dry ingredients with water until moist. Using mixer, blend wet ingredients into dry until evenly mixed. Pour in 3/4 cup of chocolate chips and stir. Evenly distribute the mix into 2 loaf pans. Bake 30-40 minutes or until cake tester comes out clean. Let stand 10 minutes and remove from pans to cool. Melt another 1/4 cup of chips and drizzle over loaf if desired. And yes,... we desire!!  

Slice and enjoy!