3 1/2 cups all-purpose flour (could do 1.5 c oats)
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
2.5 cups granulated sugar (could prob do 2)
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil - **1/2 butter 1/2 applesauce**
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup white chocolate chips
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
2.5 cups granulated sugar (could prob do 2)
1 (15 ounce) can 100% pure pumpkin
1 cup canola oil - **1/2 butter 1/2 applesauce**
2/3 cup water
1 teaspoon vanilla extract
4 large eggs
1 cup white chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees F. Spray three 9x5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
MUFFINS: bake in lined pan for 20/21 minutes (fill each with 1/3 c batter - yield 24 large muffins)
4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread and loosen the loaves. Remove from pan and cool completely before slicing.
*Note-this recipe makes a lot of bread, so be prepared to share or put a loaf in the freezer for later. You can use 2 tablespoons of pumpkin pie spice to replace the cinnamon and nutmeg.
adapted from: http://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bread/comment-page-2/
