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Chocolate Chip Pumpkin Bread

By "Daisy Duke"

This recipe is so easy that I challenge all non-cooks to it. Seriously. You can't screw it up. You make the batter, pour it into two loaf pans & bake. You remove from the oven when the toothpick or knife comes out clean. It freezes well (just give it a few hours to thaw before you hack into it) and I've been known to bring it to breakfast meetings or eat it for an afternoon snack. It is moist & delicious. So lets bake.

3 cups of white sugar
1 cup of cooking oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2/3 cup water
1 15 oz can of pumpkin
1 bag of semi-sweet chocolate chips (I like to use Ghirardelli myself)
Optional: 3/4 cup of chopped walnuts

Grease to loaf pans (9 by 5 by 3) and set aside.

In a large mixing bowl, beat sugar & oil with an electric mixer at medium speed. Add eggs, beat well & set aside.

In a second large mixing bowl combine flour, baking soad, salt, cinnamon and nutmeg. (A fork will do just fine, or a wire whisk, but get all these dry ingredients combined.) Now with the mixer on low speed, alternately add flour mixture and the water to the sugar mixture, beating on a low speed after each addition.

Once all the ingredients have been added together, beat in pumpkin & once combined, add chocolate chips & nuts. Pour batter equally into loaf pans and bake at 350 degrees for 55 to 65 minutes or until a wooden toothpick or butter knife that is inserted in the middle of the loaf pans comes out clean.

Cool on wire racks for 10 minutes (No wire racks? Use the wire shelves from inside your toaster oven. No toaster oven? How do you live? Go get yourself a toaster oven and see what life is all about.) Remove from pan and cool completely on wire racks.

Storage: I like to either place the loaves (individually) in a gallon sized ziplock bag OR wrap securely in plastic wrap followed by foil. For freezing, wrap in plastic wrap, foil and then place in ziplock bag.

Mmmmm. Enjoy. Now tell me how your cooking adventures are going....

Full post as published by Legally Blonde Ambition on June 12, 2008 (boomark / email).