I'm so happy to share this amazing pumpkin bread with you guys today. It's delicious. Just amazing. Like, I'm kind of obsessed. I'm thinking of ways to bake it & share & spread this pumpkin, delciousness. I want to give it to the neighbors! The church! Zachary's co workers! It's just so good, it must be shared! I tried to buy a ten pound bag of flour at Sam's the other day with loaves upon loaves of this pumpkin bread in mind but my mother vetoed it for me & for good reason. We have a wedding this coming weekend that we are preparing for! We are buuuusy. And as much as I want to be eating making loaves upon loaves, this week is not the time! But that doesn't stop me from sharing it with you. Maaaaaaake it. I'm in love.
3 C Flour
1 Tsp Salt
1 Tsp Baking Soda
2 C Sugar
1 15 oz. can of Pumpkin
1 1/2 C Canola Oil
(I know this sounds like a lot but it's the perfect amount. It's not greasy at all.)
1 Bag (about 2 cups) of Semi-sweet Chocolate Chips
1 C of Cinnamon Chips
Preheat oven to 350 degrees. Mix all dry ingredients together. Mix wet ingredients in a separate bowl. Make a well in the middle of the dry ingredients. Pour in all wet ingredients & mix thoroughly. Fold in the chocolate chips until they're dispersed evenly. Grease two 8x4 loaf pans. I use coconut oil cooking spray. Split the batter between the two pans, pouring it evenly into both pans.
Bake for 60-70 minutes.
I baked mine for 65 minutes, removed from the oven & covered with foil for a little more baking time while keeping it moist.
Cool for 10 before serving.
Slice & enjoy! It's delicious hot or cold & great with milk or coffee. :)