Directions: |
Directions: Heat oven to 350°F. Grease bottom only* of two 8x4-inch loaf pans with shortening and lightly flour (or spray bottoms of pans with cooking spray.) *To ensure a rounded top & prevent 'lipping' of bread over the edge of pan, make sure to only grease bottom of pan. It really works!
In medium-to-large bowl, stir flour, baking soda, salt, cinnamon and nutmeg until combined; set aside.
In another large mixing bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture, a little at a time; beat on low speed about 1 minute or until well combined. Stir in 1 cup of the chocolate chips.
Spread evenly in pans. Sprinkle tops with remaining 2 T. chocolate chips, the pecans (if desired) and 2 tsp. sugar.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours |
Personal
Notes: |
Personal
Notes: This is a generous recipe. I used a 9x5in loaf pan plus a 24-ct. mini muffin pan, AND a 6 ct. regular muffin pan! I baked the muffins about 15 minutes.
And just a note: If you're a "nutty" person, and so inclined, don't forget the pecans along with the sugar & chocolate chip sprinkling on top of the bread before baking. They really add a nice texture and dimension to it! YUM!
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This recipe for Chocolate Chip Pumpkin Bread is from