Pumpkin Chocolate Chip Bread or Muffins
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| Fresh Pumpkin Chocolate Chip Muffins |
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| Fresh Pumpkin Puree if your looking for a great way to use your pumpkin here it is, delicious for any time of day, full of rich chocolate and spices, give this one a try you won't be sorry! |
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| Loaf Style Bread |
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| This makes 3 loaves for bread and 24 mini muffins |
Pumpkin Chocolate Chip Bread
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 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
Pumpkin Chip Muffins (a smaller recipe)
1 3/4 cups all-purpose flour
2 teaspoons of ground cinnamon
1/2 teaspoon of pumpkin pie spice or 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
1 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cup of fresh or canned pumpkin
1/2 cup canola oil
1/3 cup water
1/2 teaspoon vanilla extract
2 large eggs
1 cup semisweet mini chocolate chips
1/2 cup of milk chocolate chunks
Preheat oven to 350 degrees grease muffin tins or use and line papers in cupcake muffin pans for around 24 mini or 12 large muffins.
In a medium bowl whisk together the flour, spices, baking soda, and salt. Set aside. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth. Add flour mix together and then add chocolate chips last.
Bake until browned and a toothpick comes out clean. Immediately remove onto wax paper covered wire rack and cool.
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