Yes, it is that time... Fall time = amazing food!! Yay! And you know what, I don't care if it's STILL hot outside. Fall has always been my favorite time of the year. Now that I'm obsessed with cooking and baking yummy food it has made Fall all the more exciting. Mr. Niu has been working so hard every day. He works part-time, goes to school full-time, he is taking a GRE prep class (4 hours per class) AND he still makes time for his church callings and most importantly the love of his life, me! I wanted to surprise him one Saturday afternoon. He has been craving pumpkin chocolate chip bread. Sooo... I found this moist and chocolatey bread.
Ingredients
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1 cup vegetable 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
- 2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts (optional) - We prefer no nuts in our breads ;)
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. (Or you can use muffin tins. Bake for 20 minutes at 350 degrees F.)
- In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Prep time: 30 min. Cook time: 1 hour Ready in: 1 hr. 30 min.
Amount per serving: 177 calories, 6.9 grams fat
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