Chocolate Chip Pumpkin Bread
Total time
Author: Alisa Fleming
Serves: 3 - 9x5 inch loaves
- 3 cups white sugar (or see the healthy swap ideas in the post above)
- 1 15-ounce can pumpkin puree
- 1 cup oil (use your baking oil of your choice)
- ⅔ cup water
- 4 eggs
- 3½ cups all-purpose flour (can sub your favorite gluten-free baking flour blend)
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 cup mini dairy-free semi-sweet chocolate chips
- ½ cup chopped walnuts (optional, omit for nut-free)
- Preheat your oven to 350°F.
- Grease and flour three 1-pound size coffee cans, or three 9x5 inch loaf pans.
- In a large bowl, combine the sugar, pumpkin, oil, water and eggs. Beat until smooth.
- Blend in flour, cinnamon, nutmeg, baking soda and salt.
- Fold in chocolate chips and nuts.
- Pour batter into the cans or loaf pans - they should be about ½ to ¾ full.
- Bake for 1 hour, or until a knife inserted into the center of one loaf, comes out clean.
- Cool on wire racks before removing from cans or pans to cool completely.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/chocolate-chip-pumpkin-bread
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