Monday, October 11, 2010

Pumpkin Chocolate Chip Bread


3 cups sugar
1 cup cooking oil
4 eggs
3 1/3 cups flour
2 tsp. baking soda
1 ½ tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cups water
1 (15oz.) can of pumpkin


Grease the bottom and ½ inch up sides of two 9x5x3-inch or 8x4x2-inch, or four71/2 x 3 ½ x 2-inch loaf pans; set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Mix well. Beat in pumpkin and water. Spoon batter into prepared pans. ( I usually just dump it in). Bake in a 350 degree oven for 55-65 minutes or until a wooden toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans and cool completely on wire racks. Wrap and store overnight before slicing for best results. (I have never left it overnight cause it’s so good fresh out of the oven and slightly cooled . )

1 comment:

D.Suth. said...

love this recipe