Chocolate Chip Pumpkin Bread

I make this pumpkin chocolate chip bread during the holidays. With mini chocolate chips and walnuts in every bite, this bread is generously spiced with cinnamon and nutmeg — use less if you're a fan of milder pumpkin bread. Bake in standard loaf pans or 1-pound coffee tins, then wrap cooled loaves in colored cellophane to give as gifts. Freezes well.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 251 Calories

Ingredients

• 3 ½ cups all-purpose flour
• ½ cup chopped walnuts
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 cup vegetable oil
• 3 cups white sugar
• 4 large eggs eggs
• ⅔ cup water
• 1 (15 ounce) can pumpkin puree
• 1 cup miniature semisweet chocolate chips
• 1 tablespoon ground cinnamon, or to taste
• 1 tablespoon ground nutmeg, or to taste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5-inch loaf pans (or three empty 16-ounce coffee tins).

Step 2

Combine sugar, pumpkin, oil, water, and eggs in a large bowl; beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Evenly divide batter between the the prepared pans; they should be 1/2 to 3/4 full.

Step 3

Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

Step 4

Remove from the oven and let cool on wire racks before removing from the pans.