Emmy’s Pumpkin Bread

(originally from Emmy at King Arthur Flour Company)
      1   cup vegetable oil
      2   cups sugar1
      4   large eggs
    16   oz. pumpkin (fresh is best)
   2/3   cup water
3 1/3   cups all-purpose flour (reserve 1 TBS to toss w/ chocolate chips)
   1/2   teaspoon baking powder
      2   teaspoons baking soda
1 1/2   teaspoons salt2
      1   teaspoon nutmeg
      1   teaspoon vanilla
1 1/2   cups chocolate chips3
      1   cup chopped walnuts or pecans
      2   9″ x 5″ bread pans, lightly greased
Preheat oven to 350°. Beat together oil and sugar; beat in eggs, pumpkin and water. Add flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend. Toss chips in 1 TBS of flour (keeps them from sinking to bottom of batter). Stir chips and nuts into batter. Spoon mixture into bread pans and bake for 1 hour until cake tester comes out clean. Cool in pans for 10 minutes, turn out, and cool completely on wire rack. Wrap in foil or plastic and store overnight before serving.

1. The original recipe calls for 2 2/3 cups sugar, but I use less; I also substitute 1 cup of sugar with 1 cup loosely packed light brown sugar.
2. I’ve gotten by using 1 teaspoon of salt for this recipe.
3. (Depending on taste) I’ve historically reduced chocolate chips to 1 cup for more pumpkin flavor. Your favorite chocoholics might notice the difference, but I haven’t had any complaints.
4. Same recipe works well in mini loaf pans, too; great for gifts when you don’t want to overload your friends on holiday treats. :)
5. I’ve tried (twice now) to substitute applesauce for some of the oil, but without great success (again it depends on your tastes). If you don’t mind a heavier, drier pumpkin bread try 1/2 cup apple sauce and 1/2 cup oil.