"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chocolate Chip Pumpkin Bread Recipe

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This recipe for Chocolate Chip Pumpkin Bread, by , is from The LaRue Wood Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marla Webb
Added: Monday, August 17, 2009


3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1/2 tablespoon ground cinnamon
1/2 tablespoon ground nutmeg
1 Tablespoon baking soda
1 1/2 teaspoons salt
semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degree.
Grease and flour three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool before removing from pans.
If you want to use mini pans, bake for 35 minutes




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