My friend Tara makes the yummiest pumpkin bread. Once Fall comes around, I start bugging her to make it for me. She’s nice, so she does, and sometimes she even puts chocolate chips in it. YUM. But now that I’m learning how to cook, I can’t really beg Tara to make it for me anymore. So instead, I bugged her for the recipe. It’s super-easy and I now have several loaves of pumpkin bread to bring to my USC Football Tailgate tomorrow. I will be there bright and early for ESPN’s College GameDay to torment my sworn enemy, Lee Corso.
Chocolate Chip Pumpkin Bread
3 cups sugar
1/2 tsp. baking powder
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
3 1/3 cups flour
1 cup veg. oil
2/3 cup water
1 small can (or 1/2 large can) pumpkin (approx. 14oz)
1 cup of chocolate chips (or you can add nuts or raisins)
Mix together your dry ingredients.
In a different bowl, mix together your wet ingredients.
Slowly add your dry ingredients to the wet ingredients, mixing well.
Stir well, making sure there are no lumps.
Add chocolate chips (or nuts or raisins, although then it’s not chocolate chip pumpkin bread, IS IT?)
Pour into loaf pans. I used five mini-pans that are 5ish inches by 3ish inches.
Bake at 350 degrees for 60-70 minutes.
Taste test time!
- 3 cups sugar
- ½ tsp. baking powder
- 2 tsp. baking soda
- 1½ tsp. salt
- 1 tsp. ground cloves
- 1 tsp. cinnamon
- 3⅓ cups flour
- 1 cup veg. oil
- ⅔ cup water
- 1 small can (or ½ large can) pumpkin (approx. 14oz)
- 4 eggs
- 1 cup chocolate chips (or raisins or nuts)
- Mix together the wet ingredients.
- Add the dry ingredients.
- Mix Well.
- Pour into loaf pans.
- Bake at 350 for 60-70 minutes.
- Makes 2 large or 5 small loaves.