Recipe by "Food:The Way To Anyone's Heart"
I have been making this recipe for years. It makes wonderful gifts and freezes well. I bake mine in coffee cans, but you can use loaf pans or mini loaf pans for gifts. Wrap in colorful cellophane and tie with a pretty ribbon.
Top Review by ellisonclan5
My 4 year old and I just tasted this while it's still warm - delicious! Really moist and satisfying! We didn't have the cloves so I can't wait to try it next time! Also, we chopped 3 Hershey bars for the chocolate, since thats all we had and I'm looking forward to using a better quality chocolate next time - but for now, it worked just fine! Dark chocolate sounds great. Also, Nate thought we should add some dried cranberries with the chocolate next time. A chef in the making! Thanks for the awesome recipe, we'll make this for his preschool teachers' Christmas gifts this year!
- 3 cups white sugar
- 1 (14 ounce) can pumpkin
- 1 cup vegetable oil
- 2⁄3 cup water
- 4 eggs
- 3 1⁄2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1 tablespoon ground nutmeg
- 2 tablespoons baking soda
- 1 1⁄2 teaspoons salt
- 1 (6 ounce) package miniature semisweet chocolate chips
- 1⁄2 cup walnuts, chopped
Directions See How It's Made
- In large bowl, combine sugar, pumpkin, oil, water, and eggs; beat until smooth.
- Blend in flour, spices, baking soda and salt.
- Fold in chocolate chips and nuts.
- Grease and flour 3 (1 lb.) coffee cans or 3 loaf pans. Fill cans 1/2-3/4 full.
- Bake at 350 degrees for 1 hour or until a knife when inserted comes out clean.
- Cool on wire racks before removing from cans/pans.
- Wrap in cellophane once completely cooled.
- To freeze: wrap in cellophane, then foil and place in a ZipLoc freezer bag.