This was a recipe clipping saved by the Ciccarello family. I’ve halved the ingredients to one loaf of bread but it’s not a bad idea to double it if you want some to share. We added chocolate chips which does increase the volume so watch how much you fill the bread tins to avoid spilling over.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Servings: 8
- 1 cup of canned pumpkin
- 1 1/2 cups sugar
- 1/2 cup water
- 1/2 cup vegetable oil
- 2 eggs
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chocolate chips
- Whipped cream cheese (for serving)
- Preheat the oven to 350° F (175° C).
- In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil, and eggs. Beat until well mixed.
- In a separate bowl, combine the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves.
- Slowly add the dry ingredients into the pumpkin mixture, beating until smooth.
- Fold in the chocolate chips.
- Grease a 9 by 5 inch loaf pan and dust with flour before filling.
- Bake for 60 to 70 minutes until a toothpick comes out of the center clean.
- Cool for 10-15 minutes before remove from the pan.
- Slice and serve with cream cheese
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