Pumpkin Bread with Chocolate Chips

Ingredients:

1 ½ C oil
4 ½ C sugar
6 eggs

1 lg can of pumpkin (29 oz)
¾ t baking powder
1 T baking soda
1 T salt
1 ½ t each of cloves, cinnamon, allspice, and nutmeg
5 ½ C flour
1 C lukewarm water

Directions:

Beat the sugar and oil together and add 2 eggs at a time.

Slowly add the rest of the ingredients except the flour and water. Blend thoroughly.

Slowly add portions of flour and water alternatively.

Add and stir in:

1 ½ C chopped walnuts
12 oz. chocolate chips

Grease and flour bread pans or tins – fill them ½ full.

Bake at 350 degrees for 50 minutes for a large meatloaf size or 20 – 25 minutes for mini loaves. Insert toothpick in center if clean they are done. May have chocolate on it though so don’t worry.

We used to stir by hand — ughh until the wonderful Kitchen aid mixer!

Great for Christmas and Thanksgiving and for gifts. We like to make mini loaves using the foil tins – should make at least 15-20 small ones then we would wrap them in plastic and gift wrap. We didn’t always have the small tins so we would use cleaned out soup cans and fill 2/3 of the way and bake in those for a cylinder shape.

My Mom (Sheila Crone-McMahon) taught me to cook and this was a favorite for all of us. She made it famous.