It’s FALL Y’ALL! Actually, it doesn’t really feel or look like fall in Texas yet. But my kids feel like once I make Chocolate Chip Pumpkin Bread, then it really is fall. Here is my recipe if you would like to try it. This is NOT a healthy recipe. I’ve made NO attempt to modify it. Ha! You are more than welcome to substitute all the good things to make it healthy or to try it just like it is. We usually just make this at the beginning of fall and for Thanksgiving, if that makes you feel any better. 🙂

Chocolate Chip Pumpkin Bread

Ingredients

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 1/2 cups all-purpose flour
• 1 Tablespoon ground cinnamon
• 1 Tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups semisweet chocolate chips

Directions

• Preheat oven to 350 degrees F. Spray cooking spray in 3 loaf pans.
• in large bowl, combine sugar, oil, water, eggs and pumpkin. Beat well, Blend in flour, cinnamon, nutmeg, baking soda and salt. Add in chocolate chips. Fill the loaf pans to 1/2 to 3/4 full.
• bake for 45 minutes or until you can stick a knife in the loaf and it comes out clean (not including melted chocolate).
• Enjoy!