Pumpkin Bread

This has been a seasonal favorite for years. Don’t tell anyone, but I’ve been known to eat half a 9×13 pan of it in a day. 😀

Pumpkin Bread

1 (15 oz) can pumpkin puree
4 eggs
2/3 cup water
1/2 cup vegetable oil
1/2 cup applesauce
1 cup granulated sugar
1 cup brown sugar
1/2 teaspoon vanilla

3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 ½ – 2 cups chocolate chips

1) Pre-heat oven to 350° F.
2) Grease a 9×13 pan or other baking pan(s) of your choice.
3) In a large bowl, mix together wet ingredients and sugar with a hand mixer.
4) In a separate bowl, sift or whisk together dry ingredients.
5) Gradually mix dry ingredients into wet, then stir in chocolate chips.
6) Pour batter into prepared pan(s) and bake 35-45 minutes, or until a toothpick inserted into the middle comes out clean.

Notes:
* If I don’t have applesauce, I use a cup of oil. Butter works too but changes both the flavor and texture a little.
* If I’m feeling “healthier”, I’ll use up to 2 cups of whole wheat flour instead of white.
* Confession: I’ve never actually measured the chocolate chips. I just throw in four handfuls.
* This recipe is a modification of the one found here.
* That picture is was the last piece. It was ALL mine. Except for the bites I shared with my son. And my daughter.

…I need to make more.

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