Pumpkin Chocolate Chip Bread

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Can’t believe I haven’t posted these yet. Each year they are a
favorite! One of the blogs I like to follow, Beautiful Frugal Life,
just reposted them so I had to make them again at our house. Andrew
and I don’t believe in eating pumpkin bread without chocolate chips,
so I always toss a big full bag into the batter before baking. Yum!!!

Pumpkin Chocolate Chip Bread

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (I used coconut oil)
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three
7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and
sugar until well blended. In a separate bowl, whisk together the
flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir
the dry ingredients into the pumpkin mixture until just blended. Pour
into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when
toothpick inserted in center comes out clean.

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