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
chocolate chips (semi-sweet)
canne pumpkin purée
Preheat oven to 350℉ (180℃) 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 ½ to ¾ full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
You can also back in muffin pan with less cooking time.