Posted by: Josey Lyne Payne, Esq. | September 13, 2011

New England Chocolate Chip Pumpkin Bread


It’s fall, which means pumpkin, which means pumpkin bread.  Need I say more?

New England Chocolate Chip Pumpkin Bread

15 ounces pumpkin puree
4 eggs
1/2 cup canola oil
1/2 cup chunky applesauce
2/3 cup water
3 cups white sugar (or splenda)
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ground ginger
1 cup Ghiradhelli Milk Chocolate Chips

Preheat oven to 350 degrees.
Grease and flour 3 8×4 loaf pans (or 2 pans and 1 6 Count Muffin Tin).
Combine pumpkin, eggs, oil, applesauce, water and sugar.
Whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Stir the dry mixture into the pumpkin mixture just to blend.
Stir in chocolate chips.
Pour batter into prepared pans.
Bake for approximately 50 minutes (20 for muffins), or until tester inserted in center comes out clean.


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