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Prep 15min
Total3hr10min
Servings32
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Ingredients
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
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Steps
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.
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To ensure your pumpkin chocolate chip loaf has a gently rounded top and no "lipping" at the edges, grease or spray only the bottom of your pan.
The best way to measure flour is to stir it a little before spooning it into your measuring cup. Fill until heaping, then sweep the excess off with the flat edge of a butter knife.
For best results, cut completely cooled Chocolate Chip Pumpkin Bread loaves with a serrated knife, using a light sawing motion.
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