Despite the fact that the flowers are in bloom and my grass is now long enough to need mowing, I have been craving pumpkin bread. As a matter of fact, there is no time of year that I'm not craving pumpkin bread. I love the combination of cinnamon, nutmeg, and allspice. That married with the soft, almost creamy, texture of pumpkin kills me every time. Like pizza, even bad pumpkin bread is pretty good.
Once again, I turned to my new bible Baked for this recipe
Preheat to 350F
3 1/4 cups flour
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp ground ginger (they say its optional, I say its delicious)
2 tsps baking soda
2 tsp salt
15 ounce pumpking puree
1 cup vegetable oil
3 cups sugar
4 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips ( I used half chips, half chunks)
Butter and flour 2 9x5x3 loaf pans.
Whisk together the dry ingredients.
Whisk together the pumpkin and the oil until combined. Add the sugar, whisk, then add the eggs one at a time. Add vanilla followed by 2/3 cup room temp water. Fold in chocolate chips.
Fold in dry ingredients and mix until just combined.
Divide into the loaf pans and knock them against the counter to get the air bubbles out.
Bake in the center of the oven for 1hr 15min to 1hr 30 min.