When I lived in Rexburg, Idaho to go to school there, I used to go to this bakery called “Great Harvest” and get their pumpkin chocolate chip bread. I think that was really my first time trying baked goods with pumpkin in them. I love the combination of pumpkin and chocolate. It’s just amazing!
Fall is probably my favorite season of all. I love the smell of pumpkin and cinnamon when they’re baking. My husband suggested that we make these for our friends. Since these are some of our very favorites, we thought it’d be nice to share…
- 3 cups white sugar
- 1 15-oz can pumpkin puree
- 1 cup vegetable oil
- ⅔ cup water
- 4 eggs
- 3½ cup flour
- 1 tablespoon ground cinnamon
- 1 tablespoon nutmeg (I’m allergic so I omitted)
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 cup semisweet chocolate chips
- Cream cheese frosting (optional)
- For cream cheese frosting:
- 1 cup confectioners’ sugar
- ¾ teaspoon vanilla extract
- 2 tablespoons butter, at room temperature
- 8 ounces cream cheese
- Preheat oven to 350 degrees F. Grease and flour three 9×5 inch loaf pans (or two 9×5 inch loaf pans and two mini loaf pans).
- In large bowl, combine sugar, pumpkin puree, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg (optional), baking soda, and salt. Fold in chocolate chips and nuts if you’re using any. Fill cans ½-3/4 full.
- Bake for 1 hour, or until an inserted knife comes out clean in the center. Cool on wire racks before removing from pans.
- To make cream cheese frosting; mix confectioners’ sugar, vanilla, butter, and cream cheese together until smooth.
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