Chocolate Chip Pumpkin Bread
This one was a happy accident. It's a recipe for pumpkin bread that I'd used before, but one day I accidentally added too much pumpkin (I read "cans" instead of "cups" and so dumped in the whole thing thinking my large can was the size of two small cans.) and it turned out to be the best pumpkin bread I ever ate. It was beyond delicious... moist, sweet, warm, pumpkiny... (I know pumpkiny isn't a word, but it still describes my bread so I'm going with it!) Anyway, not the best picture, but trust me, this recipe is worth it!
Preheat oven to 350 F and grease/flour 2 standard size bread pans
3 1/2C Flour
1/2 tsp Baking Powder
2 tsp Baking Soda
2 tsp Salt
2 tsp Cinnamon
1/2 tsp Ground Cloves
1/2 tsp Ground Nutmeg
2/3C Canola Oil
1 29oz can Pumpkin (that's the big one)
2/3 C Milk
1 tsp Vanilla
Chocolate Chips (as many as you want)
Sift together flour, baking powder, baking soda, salt, cinnamon, ground cloves, and ground nutmeg.
In a separate bowl beat together sugar, canola oil, and eggs until it is light and yellow and frothy. Then mix in the pumpkin.
In another separate bowl mix together milk and vanilla.
Now we put it all together! In three parts each, alternate adding the dry ingredients and the milk mixture into the pumpkin mix.
Finally, mix in the chocolate chips.
Divide the batter into the two pans and bake for 1 hour (or until toothpick comes out clean)