Pumpkin Chocolate Chip Bread

  • Servings: 2 loaves
  • Use Guittard Semisweet Chocolate Chips.
  • Pumpkin puree cans are often only 15oz. Make up the difference with applesauce.
  • Use canned pumpkin, NOT pumpkin pie filling.
  • Crisco or similar shortening is best for pan prep.

Ingredients

  • White flour - 2.5 cups
  • Whole wheat flour - 1 cup
  • White sugar - 3 cups
  • Baking soda - 2 tsps
  • Cinnamon - 2 tsps
  • Nutmeg - 1 tsp
  • Salt - 1 tsp
  • Canned pumpkin - 2 cups
  • Canola/vegetable oil - 1/2 cup
  • Applesauce - 1/2 cup
  • Eggs - 4, lightly beaten
  • Vanilla - 1 tsp
  • Water - 2/3 cup
  • Semi-sweet chocolate chips - 1.5 cups

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease and flour two 9x5 inch loaf pans.
  3. In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a medium bowl, stir together pumpkin, oil, applesauce, eggs, vanilla, and water.
  5. Stir pumpkin mixture into dry ingredients until well blended. Stir in chocolate chips.
  6. Divide batter between the two pans.
  7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
  8. I always have to bake 10-12 minutes longer than this. A clean toothpick is the best guide! - Mom
  9. Cool for 20 minutes (at least) before removing from pans.