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
Yield
24 servingsPrep
30 minCook
1 hrsReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
substitute |
|
| 1 | cup |
chocolate chips (semi-sweet)
miniature* |
*
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | tablespoon |
nutmeg
ground |
|
| 1 | tablespoon |
cinnamon
|
|
| 3 ½ | cups |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| ⅔ | cup |
water
|
|
| 1 | cup |
vegetable oil
|
|
| 15 | ounces |
canned pumpkin purée
puree |
|
| ½ | cup |
walnuts
chopped(optional) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
substitute |
|
| 237 | ml |
chocolate chips (semi-sweet)
miniature* |
*
|
| 7.5 | ml |
salt
|
|
| 1E+1 | ml |
baking soda
|
|
| 15 | ml |
nutmeg
ground |
|
| 15 | ml |
cinnamon
|
|
| 828 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 158 | ml |
water
|
|
| 237 | ml |
vegetable oil
|
|
| 433.5 | ml/g |
canned pumpkin purée
puree |
|
| 118 | ml |
walnuts
chopped(optional) |
|
Directions
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.
