Is always delish on a Sunday afternoon. And now that church is over by noon, I have a whole afternoon to bake (or take naps, or read, or build blanket forts. Aren’t Sunday’s luxurious?)
This bread is super moist, and “not too pumpkin-y.” It’s at least as good as what one might get at the local Great Harvest. And it’s even better the next day!
1 (29 ounce) can pumpkin puree
2 cup vegetable oil
1 1/3 cup water
6 cups white sugar
7 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons salt
2 teaspoon ground cinnamon
2 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1 1/2 – 2 Cups chocolate chips of choice (I like dark chocolate for this because there is plenty of sweetness in the bread itself).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour your 7×3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.