I’ve tried a lot of pumpkin bread recipes and this one never fails me. I prefer to make it in mini loaf pans or muffin tins and decrease the baking time to 20-25 minutes for muffins and 35-40 for mini loaves. I also like to use mini chocolate chips if I have them handy, and have successfully replace the oil with unsweetened applesauce. I’ve also been known to throw in an over-ripe banana.
Some people like to put raisins in their pumpkin bread, but why would you do that if there was chocolate available? This does make a lot, but it freezes well. And I’m sure your friends wouldn’t mind if you shared. I usually get about 8 mini loaves or 2 dozen muffins from one recipe.
Best Ever Pumpkin Chocolate Chip Bread
- Preheat oven to 350. Grease and flour three loaf pans.
- In a large bowl, mix together pumpkin, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
- Stir the dry ingredients into the pumpkin mixture until just blended. Stir in chocolate chips.
- Pour into the prepared pans. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.