Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  1. In large bowl, combine sugar, pumpkin, oil, water, and eggs; beat until smooth.
  2. Blend in flour, spices, baking soda and salt.
  3. Fold in chocolate chips and nuts.
  4. Grease and flour 3 (1 lb.) coffee cans or 3 loaf pans. Fill cans 1/2-3/4 full.
  5. Bake at 350 degrees for 1 hour or until a knife when inserted comes out clean.
  6. Cool on wire racks before removing from cans/pans.
  7. Wrap in cellophane once completely cooled.
  8. To freeze: wrap in cellophane, then foil and place in a ZipLoc freezer bag.

Reviews

(2)
Most Helpful

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!

ellisonclan5 November 21, 2008

Delicious!! I substituted applesauce for the oil and added 1 tsp. cloves, I thought i'd be really sweet - b/c of the 3c sugar but it isnt - it is just sweet enough. Will make again!

heididawn July 02, 2008

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