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 cooled loaves in colored cellophane to give as gifts.
Preparation Details
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 30
Ingredients
- 3 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 3 ½ cups all-purpose flour
- 1 tablespoon ground cinnamon, or to taste
- 1 tablespoon ground nutmeg, or to taste
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Steps
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9×5-inch loaf pans (or three empty 16-ounce coffee tins).
- 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.
- Fold in chocolate chips and nuts.
- Evenly divide batter between the prepared pans; they should be 1/2 to 3/4 full.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
- Remove from the oven and let cool on wire racks before removing from the pans. Enjoy!
