Thursday, October 27, 2011

Super Moist Pumpkin Chocolate Chip Bread Fall Time Recipe

     Today, we would love to share with you this great fall time recipe that will be a hit at those upcoming parties! This bread is super moist and will leave you wanting to go for a second slice of bread!

    Super Moist Pumpkin Chocolate Chip Bread


1 large can or (2 small cans) canned pumpkin
5 1/4 cups sugar
1 3/4 cup vegetable oil
7 eggs
1 cup + 2 Tbsp water
7/8 tsp salt
1 3/4 tsp cinnamon
1 3/4 tsp nutmeg
1/2 tsp cloves
3 1/2 tsp baking soda
5 1/4 cups flour
1 bag chocolate chips


Preheat oven to 375. Grease 4 loaf pans with shortening. Combine pumpkin and sugar and mix well. Add eggs and oil. Add water and stir in well.

Add salt, cinnamon, nutmeg, cloves and soda and mix well. Add flour last and stir (by hand) until well mixed but still a little lumpy. Don't over mix. Stir in chocolate chips.

Pour into 4 greased bread pans . Bake 375 degrees for 55-60 minutes or until toothpick comes out clean.

Let cool for about 10-15 minutes in the pans and then remove from pans to finish cooling.

Recipe shared by Tiffany 'Ahota'e'iloa