You may also like
Categories:
flour cinnamon nutmeg ground allspice ground ginger baking soda salt pumpkin puree vegetable oil sugar eggs vanilla chocolate chips
Viewed: 14 - Published at: 5 years agoIngredients
- 3-1/4 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger (optional)
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1-3/4 cups (one 15-ounce can) pumpkin puree
- 1 cup vegetable oil
- 3 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1-1/2 cups (12 ounces) semisweet chocolate chips
Method
- Preheat the oven to 350 degrees F. Butter two 9-by-5-by-3-inch loaf pans, dust them with flour, and knock out the excess flour.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.
- In another large bowl, whisk together the pumpkin puree and oil until combined.
- Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2/3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
- Fold the dry ingredients into the wet. Do not overmix.
- Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.
- Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.
- Transfer the pans to a wire rack and cool for 15 minutes. Invert the loaves onto wire racks and cool completely before serving.
