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.
-
6
Cool in pans on wire racks before removing to slice and serve. Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Highway Cafe Chess Pie
I obtained this recipe 40-years ago from the cook at the Highway Cafe in Scappoose, Oregon. I have never found its equal. Whenever I serve it, I am always asked for the recipe.
Macaroni Salad with Peas
I love macaroni salad, but wanted something a bit lighter. I looked through a lot of recipes and combined the best of all, and added my special touch--this was a big hit even among folks who don't normally like macaroni salads. The peas are the real surprise.
Pork Fried Rice
This pork fried rice recipe is my revised version of another recipe. The pork and vegetables are seasoned with garlic and ginger. I have also added celery in the past with good outcomes. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference.