Chocolate Chip Pumpkin Bread Chef John's Recipe

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Chocolate Chip Pumpkin Bread

"I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts."

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
• 1 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H30M

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans.
• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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