Pumpkin chocolate chip bread- one of my favorites, pumpkin and chocolate seems like a strange combo to me but they are great together in this moist and tasty infused bread.

By Chef 420



3        cups white sugar
1        (15 ounce) can pumpkin puree
1        cup medicated oil
2/3     cup water
4        eggs
3 1/2  cups all-purpose flour
1        Tablespoon ground cinnamon
1        Tablespoon ground nutmeg
2        teaspoons baking soda
1 1/2  teaspoons salt
1        cup miniature semisweet chocolate chips
1/2     cup chopped walnuts (optional)

#1. Read 7 Rules For Baking The Perfect Cake

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a larg bowl Blend together flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts.
In another large bowl or mixer, combine sugar, pumpkin, medicated oil, water, and eggs. Beat until smooth. 

Add flour mixture to the wet ingredients a little at a time, mix until fully incorporated, but try not to over mix.

Evenly fill your prepared 9x5 pans
Bake for 1 hour, or until an inserted wooden toothpick comes out clean. 

Cool on wire racks about a half hour before removing from pans.



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