Chocolate Chip Pumpkin Bread Best Family Recipes
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| Chocolate Chip Pumpkin Bread |
"I make this recipe at some point of the holidays. It is wet, and freezes properly! I bake them in coffee cans, and wrap them in coloured cellophane to give as gifts."
Ingredients :
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable oil
- 2/three cup water
- 4 eggs
- three half cups all-motive flour
- 1 tablespoon floor cinnamon
- 1 tablespoon ground nutmeg
- 2 teaspoons baking soda
- 1 half teaspoons salt
- 1 cup miniature semisweet chocolate chips
- half cup chopped walnuts (optionally available)
Instructions :
| Prep : 30M | Cook : 36M | Ready in : 1H30M |
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- Preheat oven to 350 tiers F (a hundred seventy five tiers C). Grease and flour 3 1 pound size coffee cans, or 3 9x5 inch loaf pans.
- In a huge bowl, integrate sugar, pumpkin, oil, water, and eggs. Beat till clean. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to three/4 full.
- Bake for 1 hour, or till an inserted knife comes out easy. Cool on wire racks before doing away with from cans or pans.
Notes :
- Reynolds® Aluminum foil can be used to hold meals moist, prepare dinner it evenly, and make clean-up less difficult.
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