This chocolate chip pumpkin bread with walnuts is generously spiced with cinnamon and nutmeg. I always make this bread during the holidays; bake in standard loaf pans or 1-pound coffee tins, then wrap cooled loaves in colored cellophane to give as gifts.
Ingredients
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3 cups white sugar
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1 (15 ounce) can pumpkin puree
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4 large eggs
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1 cup vegetable oil
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⅔ cup water
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3 ½ cups all-purpose flour
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1 tablespoon ground cinnamon, or to taste
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1 tablespoon ground nutmeg, or to taste
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2 teaspoons baking soda
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1 ½ teaspoons salt
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1 cup miniature semisweet chocolate chips
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½ cup chopped walnuts
Description
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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).
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Combine sugar, pumpkin, eggs, oil, and water in a large bowl. Beat with an electric mixer until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt.
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Fold in chocolate chips and nuts.
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Evenly divide batter between the prepared pans; they should be 1/2 to 3/4 full.
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Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
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Remove from the oven and let cool on wire racks before removing from the pans.
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Enjoy!
