This is my family’s favorite fall recipe, Pumpkin Bread with Chocolate Chips. The flavors of pumpkin and chocolate chips seem to go perfectly together. This is a must for our meals at both Thanksgiving and Christmas! We got the recipe years ago from a friend, and everyone in the family loves it.
I modified the recipe a bit to cut the amount of sugar and shortening, although I am sure it is still pretty high in calories. The recipe makes 2 loaves, although I will frequently make one big loaf and a bunch of smaller ones. You can also put it in muffin tins for pumpkin muffins, which are delicious too. This freezes very well, so it is a great holiday favorite to make ahead of time!
- 3 1/2 cup flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 teaspoon cinnamon
- 2 cup sugar
- 2 cup pumpkin 15 oz can
- 4 eggs beaten
- 2/3 cup shortening or oil
- 2/3 cup water
- 12 oz. chocolate chips
Mix the flour, baking soda, salt, baking powder, cinnamon and sugar in one bowl.
Mix the pumpkin, eggs, oil or shortening and water in another bowl.
Combine the wet and dry ingredients together and fold in the chocolate chips.
Bake at 350 for 60-70 minutes. If making muffins bake for 15-20 minutes.
Nutrition facts are estimates.