Chocolate Chip Pumpkin Bread

Recipe by weekend cooker
READY IN: 2hrs
SERVES: 6-10
YIELD: 1 loaf




  • Preheat oven to 350 degrees, and grease bottom only of 2 (8x4) inch loaf pans with shortening.
  • Lightly flour (or spray botttoms of pans with cooking spray, if you choose this than DO NOT FLOUR.
  • In a medium bowl, stir 1st five ingredients until mixed, and set aside.
  • In a large bowl, beat 2 cups sugar, and butter with mixer an medium speed for 1-2 minutes, or till creamy.
  • Add eggs , 1 at a time, beating well after each.
  • Beat in water and pumpkin on low speed.
  • Add flour mixture, and beat for 1 minute.
  • Stir in 1 cup of the chocolate chips, and spread evenly in pans.
  • Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and the 1 tablespoon sugar.
  • Bake 1 hour 5 minutes or until the center comes out clean.
  • Cool in pans for 10 minutes.
  • Remove from pans to cooling rack, and let cool completely for 1 1/2 hours.