Categories: bread, want to try
Ingredients
- 2 1/2 to 3 cups granulated sugar
- 3 1/2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 1/2 teaspoons salt
- 2 teaspoons baking soda
- 1 cup vegetable oil
- 2/3 cup water
- 1 (15-ounce) can pumpkin
- 2 eggs beaten
- 6 to 12 ounces semisweet chocolate chips optional
Directions
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Preheat the oven to 350 degrees.
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Lightly grease three (8-by-4-inch) aluminum-foil loaf pans or two 12-compartment muffin pans (or use paper cupcake liners).
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In a large bowl, stir together sugar to taste, flour, cinnamon, nutmeg, salt and baking soda.
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In a medium bowl, stir together oil, water, pumpkin and eggs.
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Add the liquid mixture to the flour mixture. Combine thoroughly, making sure no unblended dry ingredients linger at the bottom of the bowl. Stir in chocolate chips to taste.
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Divide batter equally among the pans (muffin cups should be two-thirds full).
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Bake loaves for 45 to 50 minutes or until a toothpick inserted in the center comes out clean or the top of the loaves are springy to the touch. (Muffins will take about 35 minutes.)
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Let cool completely before cutting and storing.
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Yield: 3 (8-inch) loaves or about 24 muffins