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
Ingredients
Directions
Preheat oven to 350℉ (180℃) F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9×5 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.
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