A bread that’s quick to make, doesn’t dirty a bunch of dishes, and comes out tender and tasty every time. Mild, sweet pumpkin bread studded with chocolate chips (dark, semi-sweet and light are all excellent options), it is a dream with cream cheese spread on top. This was a teacher bake this week!
- 15-ounces canned pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2.5 cups white sugar
- 3 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 12 ounces chocolate chips, set aside a handful for the top of your breads
- Preheat your oven to 350 degrees F. Grease and flour a 9×13 pan (or 2 loaf pans or pie pans, or 24 muffins).
- In your stand mixer, blend pumpkin, eggs, oil, water, sugar, salt, cinnamon and ginger.
- When well mixed, add flour, baking soda and chocolate chips. Let the chocolate chips get dusted with flour as you mix them in, it will help them distribute evenly from top to bottom of the cake as it bakes.
- Pour into prepared pan(s) and sprinkle on the remaining chocolate chips.
- Bake for about 50 minutes (less for cupcakes or pie pans), or until a toothpick put in the middle comes out clean.
Thea's little kitchen 
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