Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

  • 1 cup canned pumpkin puree
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 1 cup sour cream
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 tablespoons pumpkin pie spice
  • 2 cups semi-sweet chocolate chunks or chips

 

Preheat the oven to 350 F, and spray 2 standard-sized loaf pans with non-stick baking spray.

In a large bowl, combine the pumpkin, sugar, oil, water, sour cream, eggs and vanilla, and whisk for 1-2 minutes until smooth.

In a separate bowl, combine the flour, baking soda, salt and pumpkin pie spice.  Gradually add the dry ingredients to the wet, whisking just until combined.  Stir in the chocolate chips.  Divide the batter between the two loaf pans.

Bake for 55 minutes, or until a skewer inserted in the center comes out clean and the top is nicely browned and cracked.  Cool in the pans for 15 minutes, then turn out onto a wire rack.  Cover bread with a clean kitchen towel so that they don't dry out as they cool.  Cool for at least 1 hour before slicing.

This bread is wonderful on its own, or spread with apple butter, cream cheese, Nutella or lemon curd.

Yields 2 loaves.
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