Pumpkin Bread

Hello from snowy Washington, DC! Grandma Dee Dee requested my recipe for my mom's pumpkin bread so I thought I would share it with the world. As always, its super easy and delicious!

Notes:

I really like the cooking sprays that are made for baking specifically. They have flour in them and make it extremely easy to release the goods from the pans. I recommend keeping a canister in your pantry.

Pumpkin and chocolate are flavors that go extremely well together. I know this may seem weird to some, but trust me on this one. If you don't want to put the chocolate chips into the batter, you can also drizzle some chocolate syrup or hot fudge on top. If you like chocolate, you will not be disappointed.

3 1/3 c. sifted flour

2 t. baking soda

1 t. salt

1 t. nutmeg

1 t. cinnamon

1 t. ground cloves

3 c. white sugar

1 c. vegetable oil

4 eggs, beaten

2/3 c. water

2 c. canned pumpkin

1 c. mini chocolate chips (optional)

Heat oven to 350. Grease 3 loaf pans.

1. Sift all of the dry ingredients together.

2. Mix sugar, oil, eggs and water together.

3. Add dry ingredients to wet -- always. Mix until smooth.

4. Add pumpkin, mix until smooth.

5. Pour batter into 3 medium greased loaf pans.

6. Mix chocolate chips into any or all of the pans.

7. Bake at 350 for 1 hour or until tester comes out clean.