- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon allspice, ground
- 1 3/4 cups 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 cup vegetable oil
- 3 cups granulated sugar
- 4 large eggs, beaten
- 1 teaspoon pure vanilla extract
- 2/3 cup water
- 1 1/2 cups 1 (12-ounce) bag semisweet chocolate chips
Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease two (2) 9x5-inch loaf pans. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice; set aside.
In a large bowl of your mixer, combine pumpkin puree and vegetable oil. Add sugar and eggs to combine. Then add vanilla extract and water until blended. Using a rubber spatula, stir in the chocolate chips. Add the flour mixture and stir until just blended. Do not over mix.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pans and bake approximately 60 to 70 minutes (rotating the pans halfway through the baking time) or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Makes 2 loaves.
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