Chocolate Chip Pumpkin Loaf

Though pumpkin desserts are not my personal favorite, I still like baking them for friends and family. This is a very easy and forgiving recipe. You can leave out the chocolate chips, or add in some chopped nuts. Baking times will vary based on your loaf pan shape. I use a traditional loaf pan as well as one that is longer and less wide, which needed less time in the oven.

Adapted from Sprinkle Some Fun

3 cups sugar

1 15-oz can pumpkin puree

1 cup canola oil

4 eggs

1 teaspoon vanilla extract

2/3 cup cold water

3 1/2 cups all purpose flour

2 teaspoons baking soda

1 1/2 teaspoon salt

4-5 tablespoons pumpkin pie spice (if yours is very strong, use slightly less)

1 1/2 teaspoon ground cinnamon

2 cups semi-sweet chocolate chips

Preheat your oven to 325F. Grease and flour 2 loaf pans.

In a bowl, mix together the flour, baking soda, salt and spices.

In another bowl, whisk together the sugar, pumpkin, oil, eggs, vanilla and water. Once combined, add in the flour mixture, mixing until just combined. Stir in the chocolate chip. Divide the dough evenly between the loaf pans.

Bake for 60-80 minutes, or until an inserted toothpick comes out clean. Let cake cool in the pan for at least 10 minutes, then place on a cooling rack until completely cool. Can be stored at room temperature wrapped in plastic wrap or foil.

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