3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 cups canned pumpkin
1 ½ cups canola oil
1 ½ cups (6 ounces) semisweet chocolate chips
In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Enjoying some sweeter wine with this pumpkin bread is a great way to end a meal…or start one. Sipping sweet wines like Moscato as an aperitif with little nibbles of this not overly sweet bread can whet the appetite for your main course.
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