This pumpkin chocolate chip 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 the cooled loaves in cellophane for an easy gift.
Ingredients
- 3 cups white sugar
- 1 can pumpkin puree , 15-ounce
- 4 large eggs
- 1 cup vegetable oil
- 0.67 cups water
- 3.5 cups all-purpose flour
- 1 tablespoon ground cinnamon , or to taste
- 1 tablespoon ground nutmeg , or to taste
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 1 cup miniature semisweet chocolate chips
- 0.5 cups chopped walnuts
Instructions
-
1
Gather all ingredients. 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.
-
2
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.
-
3
Fold in chocolate chips and nuts.
-
4
Evenly divide batter between the prepared pans, filling each 1/2 to 3/4 full.
-
5
Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
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6
Cool in pans on wire racks before removing to slice and serve. Enjoy!
Nutrition Facts
Per serving
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