Pumpkin Chocolate Chip Bread

I know everyone has a recipe for Pumpkin Chocolate Chip Bread….Oh you don’t…well then, let me give you mine. (I know, I’m Very FUNNY!)

I recently had a sample of the pumpkin bread at Kneaders. YUMMY!! So then it got me thinking…..maybe I just need to adjust my recipe and try to get it to taste the same. Here’s what I came up with, it has double the pumpkin which I think was the trick.

 

Pumpkin Chocolate Chip Bread

3 ⅓ cups flour
1 teaspoon pumpkin pie spice
1 Tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
2 ⅔ cups sugar
⅔ cup butter, softened
4 eggs
1 (30 ounce) can pumpkin (I used 2 – (15oz.) cans of pumpkin)
⅔ cups Water
1 cup semi-sweet chocolate chips

Preheat oven to 325 degrees. Sift together flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt; set aside. Cream together sugar and butter, then add eggs one at a time, mixing well after each addition. Add the pumpkin and mix well. Add about half of the flour mixture and mix until well incorporated, then about half of the water. Repeat with the other half of the flour and water. Fold in chocolate chips and pour into 3 large, greased, loaf pans. Bake for 55 to 60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean.

 

BTW way if you don’t have pumpkin pie spice. Here is a recipe to make it…

 Pumpkin Pie Spice

4 tablespoons ground cinnamon
4 teaspoons ground nutmeg
4 teaspoons ground ginger
3 teaspoons ground allspice

 

Store in air tight container.  Enjoy!

 

Until next time…