Perfect Pumpkin Chocolate Chip Bread

For 24 Slices (Makes 2-3 loaves), Perfect Pumpkin Chocolate Chip Bread keeps the list centered on all-purpose flour, granulated sugar and baking soda. Set aside about 70 minutes.

• Yield 24 Slices (Makes 2-3 loaves)
• Ready in 70 minutes
• Prep 20 minutes
• Cook 50 minutes

Ingredients

• 3 1/2 cups all-purpose flour (can sub half whole wheat flour -)
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 1 cup vegetable, canola, avocado or melted coconut oil
• 4 large eggs
• 2/3 cup water, milk or buttermilk
• 1 to 2 cups semi-sweet chocolate chips (optional)

Instructions

1. Preheat the oven to 350 degrees F. Grease two 9X5-inch loaf pans or two 8 1/2X4 1/2-inch loaf pans plus 1-2 mini loaf pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
3. In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water, milk or buttermilk until well combined.
4. Pour the wet ingredients over the dry ingredients, and stir until there are still a few dry streaks or clumps.
5. Stir in the chocolate chips and mix until no dry streaks remain - but don't over mix! Pour batter in prepared pans.
6. Bake the bread for 55 to 70 minutes until a toothpick or thin knife inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

Cool the bake on a rack until the crumb sets, then slice.