After searching 3 stores, I finally found canned pumpkin. So I bought 12 cans... I still don't think I have enough! Once we got home from the store, and the kids went down for naps, I decided to use up my first can and make pumpkin bread. Not just any pumpkin bread... pumpkin bread with chocolate chips in it. How can you go wrong with chocolate?!
(This is a mini loaf... your loaves will be much bigger. But bigger doesn't mean it will last much longer! This bread goes quick!)
1 (15-16 oz.) can of pumpkin (not pumpkin pie mix)
1 2/3 cups sugar
2/3 cup vegetable oil
2 tsp. vanilla
4 large eggs
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup - 1 cup chocolate chips (or nuts or raisins for a healthier version)
1. Preheat oven to 350 degrees. Grease bottoms only of 2 loaf pans (I used foil ones and it actually made two regular loaves plus one mini loaf.)
2. Mix canned pumpkin, sugar, oil, vanilla and eggs. Stir in remaining ingredients adding chocolate chips at the very end so that they don't get too crunched.
3. Bake for 50-60 minutes or until toothpick inserted in the center comes out clean. Place foil over the top if it starts to get too dark. Cool for 10 minutes then remove from pan and continue to cool on wire rack. Slice once completely cool (or if you are like me, remove and cut immediately to enjoy your bread fresh and warm!)
Try this: After bread is completely cool, especially the next day, toast a slice and spread a little butter on it- YUM!