It's that time of year when "pumpkin" becomes an ingredient and not just a term of endearment.
This is a great fall recipe that will make your kitchen smell wonderful! Plus it makes two loaves - one for you, and one for sharing! My extra loaf is going to the generous soul who let me borrow her ground ginger (two stores were sold out - can you believe it?). Thanks, Valerie!
Chocolate Chip Pumpkin Bread
1 1/2 cups sugar
1/2 cup vegetable oil
1/3 cup water
1/2 can (15-oz) canned pumpkin puree
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 3/4 cups flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
3/4 cups chocolate chips
1 Tbsp flour
Preheat oven to 350 degrees. Spray 2 loaf pans with pam.
In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, and cinnamon.
In a medium bowl, combine flour, soda, salt, and baking powder. Whisk these dry ingredients for 20 seconds or so (to combine, and pseudo-sift). Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
In a small bowl, or ziplock, coat chocolate chips with 1 Tbsp flour (so the choc chips don't sink to the bottom of the loaf). Add to batter and stir once or twice to incorporate chocolate chips.
Divide batter between prepared pans.
Bake in oven for 45-50 minutes, or until tester comes out clean. Cool for 20 minutes, then turn out on rack and cool completely.