I found this wonderful recipe in a Runner’s World magazine that touted it as a great post-run snack. I love everything pumpkin (See also: Pumpkin Beer, Pumpkin Chili, and Pumpkin Whoopie Pies) and can’t resist this tasty treat!
(Note: This recipe makes two loaves, but feel free to cut back on the sugar by 1/2 or 3/4 cup if so desired.)
Pumpkin Bread
Dry Ingredients
3½ cups flour
3 cups granulated sugar
2 tsp baking soda
1½ tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1½ cups of semi-sweet mini chocolate chips
Wet Ingredients
4 eggs
1 cup canola oil
2/3 cup water
2 cups canned, plain pumpkin
Instructions
Preheat oven to 350° F.
Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well.
In a separate bowl, slightly beat the eggs with a fork or wire whisk. Add the remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips (if desired, I normally add 1/4 cup to one of the loaves).
Coat 2 bread pans evenly with cooking spray. Pour half of the mixture into each pan.
Bake for 50-60 minutes.
Enjoy!
