| 4 | cups Gold Medal® all-purpose flour |
| 2 | teaspoons baking soda |
| 1 | teaspoon salt |
| 1 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground nutmeg |
| 2 | cups sugar |
| 3/4 | cup butter or margarine, softened |
| 4 | eggs |
| 1/2 | cup water |
| 1 | can (15 oz) pumpkin (not pumpkin pie mix) |
| 1 | cup plus 2 tablespoons miniature semisweet chocolate chips |
| 2 | tablespoons chopped pecans |
| 2 | teaspoons sugar |
| 1. | Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). |
| 2. | In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. |
| 3. | In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. |
| 4. | Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours. |
| Bake 1 hour 10 minutes to 1 hour 20 minutes. |
|
| To ensure your loaf has a gently rounded top and no "lipping" at the edges, grease or spray only the bottom of the pans. |
Nutrition Information:
200 ( 70); 7g ( 3 1/2g, 0g); 40mg; 190mg; 30g ( 1g, 16g); 3g 45%; 0%; 0%; 6% 1 ; 1 ; 0 ; 1 2