Super Batch of Chocolate Chip Pumpkin Bread
I LOVE pumpkin bread… especially when I am making something to take to a potluck. Tonight is the annual Raingutter Regatta for our scout group. Lar and I are hosting it at our house.I am so thankful that we have the room to do it too!!
Here is my recipe for my pumpkin bread (this make 4 mini loaves and 2 large loaves. I have 2 Pampered Chef Clay large loaf pans and 1 of the 4 pan mini one – my PC Gal, Crystal HOOKED me up!!) – You will need a LARGE mixer for this recipe!! I have a KitchenAide that I use.
Preheat oven to 350.
- 5-1/2 c Flour
- 1T Baking Soda
- 2T cinnamon
- 1-1/2t salt
- 1-1/2t nutmeg
Mix together and set aside.
- 4-1/2c Sugar
- 1-1/2c Oil
Combine in your mixer.
- 6 eggs – Add one at a time and fully combine before you add the next one.
- Once combined, add in pumpkin (29 oz can)
Slowly stir in flour mixture plus 1c water (warm)
Lastly… add one bag of semisweet chocolate chips. mix until fully combined.
Divide between your bread loaf pans (fill until 2/3 full) Bake at 350 for about 75 minutes (if you have all baking at the same time) or until the bread “springs” back when you touch it.
And YES, you can FREEZE this bread for up to 3 months (although, it doesn’t last that long at our house!!)
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Kris Mazy is the mom of 5 amazing kids (Shelby, Griffen, Elwyn, Berlyn and Rowan) ages 13 to 4 and wife to Larry, my business partner and best friend for the last 14 years.
