Chocolate Chip Pumpkin Bread

This is my go to recipe during the Fall and Holidays (thanks to my Sis).  It is super easy and so delicious! It was a big hit with Wiley's teacher's last year, so I am certain I will do it again.  The best part is, is that you can freeze it, pull it out and warm for a minute or so and it taste as if it was right out of the oven. 

I have never used a spread or icing on it until now.  Darby from Fly Through Our Window posted about a Maple Cinnamon Cream Cheese that she spreads on her Whole Wheat Pumpkin Bread.  Well if I must say it is pretty tasty on mine too!  You can find that recipe for the Cream Cheese here.



Chocolate Chip Pumpkin Bread

• 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
• 1 1/2 cup miniature semisweet chocolate chips

1. Preheat oven to 350 degrees
2. Grease and flour three 9x5 inch loaf pans
3. In a large bowl, combine sugar, pumpkin, oil, water, and eggs.  Beat until smooth.
4. Blend in flour, cinnamon, nutmeg, baking soda and salt
5. Fold in chocolate chips
6. Fill loaf pans to about 2/3 full.
7. Bake for 1 hour, or until an inserted knife comes out clean.  Cool on wire racks before removing from pans.

Enjoy and let me know if you try it!  I have some really fun Pinterest activities planned for us this weekend and I can't wait to share them.  Happy almost Friday.