I am pretty much waving my fall freak flag now. We've started decorating our house for the new season, and even bought some apple cider the other day. We really hit the ground running, though, when we decided that pumpkin bread was a must make for the weekend.
This pumpkin bread is some of the best I've ever had. It's moist, flavorful, and addictive. Spencer and I have eaten 3 loaves since Friday. So yeah, it's pretty good.
Pumpkin Bread with Chocolate Chips
Makes 2 loaves
1 (15 oz) can pumpkin puree
3/4 cup vegetable oil
1 1/2 cups sugar
2 1/2 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon nutmeg
3/4 teaspoon clove
2 teaspoon cinnamon
1 1/2 cups chocolate chips
Preheat oven to 350 degrees. Spray two bread loaf pans with vegetable oil.
Mix flour, soda, salt, nutmeg, cloves and cinnamon together in a large bowl. Stir chocolate chips into the dry mixture. In a separate bowl, stir eggs, oil, sugar and pumpkin together. Fold pumpkin mixture into the dry mixture, and stir until it is well combined.
Scrape batter into the loaf pans, and smooth out the top. Bake for 45-60 minutes, or until a toothpick comes out clean.