Pumpkin Chocolate Chip Bread

Last year, I was suppose to bake a lot of goodies for an office during the holiday season. But whoever was in charge of placing those orders left that job and I ended up with a lot of baking supplies. Regular baking supplies like flour, sugar and chocolate chips were used up except for a good number of cans of pumpkin. So, here is an attempt to use up one of those numerous cans of pumpkin sitting in my pantry. Don't be surprised if you see a pumpkin cake coming up soon or different pumpkin bread recipes on the blog.

One Year Back - Vegan Sourdough Chocolate Cake with peanut butter glaze
Two Years Back - Sourdough Pumpkin Spice Cake
Adapted from - King Arthur Flour (makes two loaves)
Ingredients: 
Oil - 1 cup (You can substitute half applesauce)
Sugar - 2 cups (See Notes)
Eggs - 4 large
Pumpkin puree - 2 cups or 15 Oz can
Water - 2/3 cups
All purpose flour - 3 1/3 cups
Baking Powder - 1/2 tsp
Baking Soda - 2 tsp
Salt - 1 1/2 tsp
Chocolate Chips - 1 - 1 1/2 cups (I used 1 cup of mini chocolate chips)
Vanilla - 2 tsp

Method:
Preheat the oven to 350 F. (325 F if using dark pans) Grease two 9 X 5 or 8 X 4 loaf pans with vegetable oil spray or shortening. Dust with flour. Set aside. In a bowl, whisk together flour, salt, baking soda, baking powder. In another bowl, beat eggs, oil, sugar, pumpkin puree together with a hand mixer. Add vanilla and beat for a second more. Now add the flour mixture in thirds alternating with water. That is 1/3 of flour mixture, 1/2 of water, 1/3 flour mixture , remaining 1/2 of water followed by the final 1/3 of flour mixture. Beat at slow speed or stir with a wooden spoon after every addition. Stir in chocolate chips. Divide between the loaf pans. Bake for 60 - 70 minutes or until a toothpick inserted in the center comes out clean. If the top is getting too brown, after 45 minutes, loosely tent with an aluminum foil. You could also bake this in a tube pan or a bundt pan. Cool in the pan for 10 minutes on the cooling rack and then turn it on to the wire rack to cool completely.

Notes:
The original recipe called for 2 2/3 cups of sugar. It will be a really sweet bread more like a dessert bread if you use that much. Plus with chocolate chips adding some more sweetness, I cut it down to just 2 cups and it was perfect. You can add more if you like the sweeter bread.

Enjoy.