Ingredients Jump to Instructions ↓

  1. 4 cups all-purpose flour

  2. 2 teaspoons baking soda

  3. 1 teaspoon salt

  4. 1 teaspoon ground cinnamon

  5. 1/2 teaspoon ground nutmeg

  6. 2 cups sugar

  7. 3/4 cup butter or margarine, softened

  8. 4 eggs

  9. 1/2 cup water

  10. 1 can (15 oz) pumpkin (not pumpkin pie mix)

  11. 1 cup plus 2 tablespoons miniature semisweet chocolate chips

  12. 2 tablespoons chopped pecans

  13. 2 teaspoons sugar

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).

  2. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.

  3. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.

  4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

  5. To ensure your loaf has a gently rounded top and no "lipping" at the edges, grease or spray only the bottom of the pans.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Slice)

  8. Calories 200 (Calories from Fat 70),


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