Chocolate Chip Pumpkin Bread
This delightful pumpkin chocolate chip bread, enriched with walnuts, is beautifully flavored with aromatic cinnamon and nutmeg. It has become a beloved holiday staple in many households. Whether baked in standard loaf pans or 1-pound coffee tins, it makes for an impressive gift when wrapped in colorful cellophane.
Ingredients
- 1 15-ounce can pumpkin puree
- 3 cups white sugar
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon adjust to taste
- 1 tablespoon ground nutmeg adjust to taste
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
- Begin by gathering all necessary ingredients. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare three 9x5-inch loaf pans or three empty 16-ounce coffee tins by greasing and flouring them.
- In a large mixing bowl, combine the white sugar, pumpkin puree, eggs, vegetable oil, and water. Use an electric mixer to blend these ingredients until the mixture is smooth and well combined. Gradually incorporate the all-purpose flour, ground cinnamon, ground nutmeg, baking soda, and salt until the batter is just mixed.
- Gently fold in the miniature semisweet chocolate chips and chopped walnuts to evenly distribute them throughout the batter.
- Pour the batter equally into the prepared pans, filling them to about half or three-quarters full.
- Place the pans in the preheated oven and bake until a knife inserted into the center of the bread comes out clean, which should take approximately one hour.
- Once baked, remove the loaves from the oven and allow them to cool on wire racks before carefully removing them from the pans. Enjoy your delicious Chocolate Chip Pumpkin Bread!