Ingredients
3 1/2
cups Gold Medal™ all-purpose flour
3
teaspoons pumpkin pie spice
2
teaspoons baking soda
1
teaspoon baking powder
1
teaspoon salt
3
cups sugar
1
cup vegetable oil
4
eggs
1
can (15 oz) pumpkin (not pumpkin pie mix)
1/2
cup water
1
bag (12 oz) semisweet chocolate chips (2 cups)
Preparation
Heat oven to 350°F. Spray 4 to 6 (5x3-inch) loaf pans with cooking spray.
In large bowl, mix flour, pumpkin pie spice, baking soda, baking powder and salt. In another bowl, mix sugar, oil, eggs, pumpkin and water with whisk until blended. Add egg mixture to dry ingredients; stir just until moistened. Stir in chocolate chips. Divide batter evenly among pans.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, at least 1 hour.
Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. To serve, cut each loaf into 6 to 8 slices.
