Pumpkin Chocolate Chip Bread

Mmmmm.....!!!!

This pumpkin chocolate chip bread smells and tastes like fall for me. 

This is one of the nine loaves of bread that I baked a few weeks back and have stored in the freezer.  I am hoping that maybe we will be able to eat more than a couple of slices this time.
**Hint hint.....do not leave the bread on the counter (even wrapped in foil) if you have a dog is that is
    tall enough to pull it off the counter.  Not mentioning any names.....Otis.

Anyway......

This is an easy bread to make and will make your house smell A M A Z I N G!

Pumpkin Chocolate Chip Bread

 

Makes 2 loaves

 

3 1/3 cups all purpose flour

3 cups sugar

4 tsp pumpkin pie spice

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

4 eggs

1 can (15oz) pumpkin

2/3 cup water

2/3 cup oil

2 cups semi sweet chocolate chips

 

In a large bowl, combine the first six ingredients.  In another bowl, combine the eggs, pumpkin, water and oil.

Stir into dry ingredients, just until moistened.

Stir in chocolate chips.

Pour into two greased loaf pans.

Bake at 350 degrees for 70-75 minutes or until a tooth pick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans.

 

If you want to freeze for later, make sure you cool completely.  Double wrap in aluminum foil.  Write the date and contents on outside of wrapper.  To use, take out of freezer and thaw completely.

 

Enjoy!!

Pumpkin Chocolate Chip Bread