Pumpkin Chocolate Chip Bread

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  • 3 ½ cups all purpose flour
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 ½ teaspoons salt
  • 3 cups granulated sugar
  • 1 (15 ounce) can pumpkin
  • 1 cup canola oil
  • 2/3 cup water
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350 degrees. Spray 3 9x5 inch loaf pans with cooking spray and set aside.
  2. In a medium bowl whisk together flour, cinnamon, nutmeg, baking soda and salt. Set aside. 
  3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla and eggs. Mix until smooth.
  4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
  5. Bake for 60 minutes or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the edges of the bread and loosen the loaves. Remove from pan and cool completely before slicing.

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