Dark Chocolate Chip Pumpkin Bread

Today I’m sharing the recipe for one of my most requested treats, dark chocolate chip pumpkin bread. I’ve been making this bread every fall for years and it is always a hit. We love it for breakfast with coffee or just whenever we want something a little sweet. The addition of dark chocolate chips is that special ingredient that we all love. I also add a little more than a teaspoon of nutmeg and cinnamon, it is fall after all. This recipe makes two 9 x 5 bread pans so I usually freeze one loaf or share it with a friend. Let me know if you try it. Enjoy!

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Dark Chocolate Chip Pumpkin Bread

Ingredients

• 3 1/2 cups sifted all purpose flour
• 2 tbsp baking soda
• 1 1/2 tsp salt
• 1 generous tsp nutmeg
• 1 generous tsp cinnamon
• 2 1/2 cups sugar
• 1 cup oil
• 4 eggs
• 2/3 cup water
• 2 cups canned pumpkin
• 12 oz bag of dark chocolate chips

Instructions

• Preheat oven to 350º. Prepare two 9 x 5 bread pans with cooking spray and flour.
• Sift together dry ingredients including sugar into a bowl.
• Add oil, eggs, water, and pumpkin. Mix well. Portion batter into the two prepared bread pans.
• Bake for one hour or until done – when toothpick comes out clean.
• Cool slightly and turn out of pans. Bread should be made a day ahead of use. I usually serve one and either freeze the other or share with a pumpkin bread lover.