Chocolate Chip Pumpkin Bread Popular Recipes

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Chocolate Chip Pumpkin Bread

"I make this recipe during the vacations. It is wet, and freezes well! I bake them in coffee cans, and wrap them in coloured cellophane to present as items."

Ingredients :

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 half cups all-reason flour
1 tablespoon ground cinnamon
1 tablespoon floor nutmeg
2 teaspoons baking soda
1 half of teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optionally available)

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H30M

Preheat oven to 350 stages F (a hundred seventy five degrees C). Grease and flour three 1 pound size espresso cans, or 3 9x5 inch loaf pans.
In a huge bowl, integrate sugar, pumpkin, oil, water, and eggs. Beat till easy. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans half to 3/4 full.
Bake for 1 hour, or till an inserted knife comes out clean. Cool on cord racks earlier than doing away with from cans or pans.

Notes :

Reynolds® Aluminum foil may be used to hold food wet, prepare dinner it calmly, and make clean-up less complicated.

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