My wife got this recipe for Pumpkin Chocolate Chip Loaf years ago from one of our friends. She bakes it for me, our friends, and family every year around this time, and everyone who tries it says that it is totally addictive.
In fact, my 90-year old Mom loves this Pumpkin Chocolate Chip Loaf so much, she requests that Becky bakes her a batch for Mother’s Day too! She made a batch for Thanksgiving Weekend, and it is already gone. Try it for yourself and see if it doesn’t become one of your favorite desserts.
Here’s the recipe:
3 cups of granulated sugar
3 & 1/2 cups of general purpose flour
2 teaspoons baking soda
1 & 1/2 teaspoons iodized table salt
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1/2 teaspoon nutmeg
1 cup of vegetable oil
2/3 cup of water
3 large eggs
3 cups pumpkin or one (1) 29-ounce can of pumpkin
One (1) 12-ounce bag semi-sweet chocolate chips
It is very important that you sift the dry ingredients at the beginning of this process. It will make this bread indescribably moist.
Sift the dry ingredients into a mixing bowl
Make a hole (a well) in the center of the dry ingredients and add the oil, then water, then eggs, then pumpkin.
Fold in the chocolate chips.
Spray tin loaf pans with original Pam™.
Fill 3-4 large loaf tins or 8 mini-loaf tins to approximately two-thirds of the way up to the top edge of the tin.
Place loaf tins directly on to the center rack of a pre-heated 350° oven. Do not place on a cookie sheet or baking pan.
Bake for one hour or until you can insert and pull a dry toothpick from the center of the loaf.
Allow to cool for at least one hour. Slice and enjoy!
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