Pumpkin Chocolate Chip Bread

It is September, and Fall is nigh, so that means pumpkin gets to invade everything! I love this season. The crisp air, the smells, the clothes, the festivities...I made this bread last year and never managed to put it on the blog before fall was over. I saved it until now and have been eager to put it up since I put up my last recipe on here.

Pumpkin Chocolate Chip Bread

Ingredients:

3 1/2 cups all purpose flour

1 tsp. pumpkin pie spice

1 tbsp ground cinnamon

2 tsp. baking soda

1 tsp. baking powder

1 1/2 tsp. salt

2 2/3 cups sugar

2/3 cup softened butter

4 eggs

1 (30 oz.) can pumpkin puree [NOT pumpkin pie mix]

2/3 cup water

1 cup semi-sweet chocolate chips

Directions:

1.) Preheat oven to 325°F.

2.) Sift dry ingredients together, set aside. In a separate bowl, cream sugar and butter until well mixed. Add eggs one at a time, mixing after each, and then the pumpkin puree. Alternate adding dry ingredients and water. Add in chocolate chips.

3.) Pour batter into THREE greased bread pans. Bake 325°F for 55-60 min. or until a toothpick comes out clean.

This makes three loaves of bread, so you'll have plenty to share! They also freeze well. To freeze mine, I wrapped in plastic wrap and then tin foil.

Super tasty!

Recipe from Burnt Apple.