Saturday, November 22, 2008

Pumpkin Chocolate Chip Bread

This really is the best pumpkin chocolate chip bread. It is so moist and has great flavor. It can also be made into muffins. The cinnamon sugar sprinkled in the pan and on top of the batter prior to baking makes a delicious crust.

Pumpkin Bread

3 cups sugar

1 cup oil

4 eggs, beaten

1 (16oz) can pumpkin puree

3 ½ cups flour

2 tsp. baking soda

2 tsp. salt

1 tsp baking powder

1 tsp nutmeg

1 tsp allspice

1 tsp cinnamon

½ tsp cloves

2/3 cup of water

1 cup chocolate chips, optional (toss with 1 Tbsp. flour to prevent chips from sinking to the bottom of the loaf while baking.)

Cream sugar and oil together. Add eggs and pumpkin; mix well. Sift together dry ingredients. Add dry ingredients alternately with water. Mix well. If adding chocolate chips, gently fold them into the batter at this point. Grease and flour 2 loaf pans. Sprinkle pans with cinnamon sugar. Pour batter into the two pans and sprinkle cinnamon sugar over the top of the batter. Bake at 350 degrees for one hour or until a toothpick inserted in the middle comes out clean. Once bread has cooled (at least 30-40 minutes), remove from the pans. Waiting for the bread to cool prior to removing it from the pans will ensure that your bread won't split with half of it coming out onto the cooling rack and half staying in the pan.