Pumpkin Chocolate Chip Bread

Just in time for the holidays, be a star and bake up this splendid Pumpkin Chocolate Chip Bread. This is one of my all-time favorite recipes; the well-loved hard copy is splattered with batter stains. Unlike my search for the best falafel recipe, I've never felt the need to look any further for a better version of Pumpkin Bread. This recipe is for two loaves and believe me, you're gonna need that second loaf to keep your family and friends happy!

Pumpkin Chocolate Chip Bread
Makes two 9-inch loaves

Preheat oven to 350°F.

In a large bowl, cream together:
1 cup vegetable oil
2 2/3 cups sugar (533g)

Beat in:
4 large eggs
one 15oz can pumpkin (not pumpkin pie filling) OR 2 cups cooked, pureed pumpkin, drained of liquid (about 450g)
2/3 cup water 
1 tsp vanilla extract

Add and stir to blend:
3 1/3 cups (433g) all-purpose flour (can also sub 1 1/3 cups of whole wheat flour for equal amount of all-purpose flour)
2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp salt
1 tsp nutmeg

Finally mix in:
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

To ensure a beautiful, intact loaf when you remove the finished bread from the pan, cut out parchment liners for the bottom of the pans. The easiest way to get the right size is to place the pan on top of the paper and trace around the bottom of the pan. Then cut inside the line. You can fine tune the fit by trying it out in the pan. After you have the parchment paper cut, grease the sides and bottoms of two 9" x 5" loaf pans. Then line the greased bottom with the parchment paper.

Divide batter evenly between the two pans. Bake at 350°F for 1 hour or until skewer inserted into center of loaf comes out clean. I'm using one hour to be on the safe side, as ovens can differ. I find I usually have to bake for 1 hour 15 minutes, but again your mileage may vary so start checking after 1 hour. If you find the bread is getting too dark, loosely cover top with foil.

Remove baked bread from oven and cool in pan for 30 minutes on a rack. Gently turn out bread and finish completely cooling on the rack.

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