Chocolate Chip Pumpkin Bread

 

INGREDIENTS

 

4 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 cups sugar

3/4 cup butter or margarine, softened

4 eggs

1/2 cup water

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 cup plus 2 tablespoons miniature semisweet chocolate chips

2 tablespoons chopped pecans

2 teaspoons sugar

 

 

DIRECTIONS

 

1 Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). 2 In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. 3 In large 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; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. 4 Bake 1 hour 5 minutes to 1 hour 15 minutes or until 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.

To ensure your loaf has a gently rounded top and no "lipping" at the edges, grease or spray only the bottom of the pans.