Pumpkin Chocolate Chip Bread

I LOVE LOVE LOVE LOVE pumpkin chocolate chip bread and muffins! I remember when I was in college and I used to buy pumpkin chocolate chip muffins in the bookstore almost every day and then sneak them into the library to eat while I studied! Then after I got married I kept looking for a great pumpkin bread recipe and didn't have much luck til I tried this one. I tweaked it slightly and it is my go-to, never fail recipe. My family gobbles this stuff up and so I always double the recipe. One of my favorite things to do is freeze some of the batter in a plastic container, leave it on the counter overnight, and then use it to make pumpkin muffins for breakfast! That way you can even have hot, delicious pumpkin muffins with melty gooey chocolate chips inside on a school morning. I did that this morning and my kids were very, very happy!

Pumpkin Chocolate Chip Bread
Print Recipe

4 Eggs
1 cup Vegetable Oil
2/3 cup Water
1 teaspoon Vanilla
1 15 oz. can Pumpkin
2 2/3 cups Sugar
3 1/2 cups Flour
1 1/2 teaspoons Salt
2 teaspoons Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/8 teaspoon Ground Cloves
1 1/2 cups Chocolate Chips

In a large bowl, beat eggs. Add oil, water, vanilla, sugar, and pumpkin; mix til combined. Here's my trick: Just add the flour in a mound on top of the pumpkin batter, DON'T stir, then carefully add salt, baking soda, and spices on top of flour **without stirring them in**! Then take a fork, and gently stir spices, salt, soda into flour while it sits on top of wet batter, then just mix that all/incoprporate it into wet batter on bottom! Stir in chocolate chips. If making bread, this will make about 3-4 loaf pans. I HATE washing bread pans, so now I always line my bread pans with foil. You can then just fill with batter, and cool bread in there after you take it out, and wrap bread in foil. Then here's the best part, just put your bread pan away! Wa-la, back in the cabinet you go, thanks for the memories little pan! Rocks my clean kitchen world. For bread, bake at 350 for one hour. Tooothpick in center should come out almost clean with maybe a few moist crumbs, but no wet batter. To make muffins, fill muffin tins about 1/2-2/3 full. Bake at 350, about 20-24 minutes. My oven takes about 22 minutes. Toothpick in center should come out clean.