Pumpkin Bread

After the disappointing Pumpkin Cream Cheese muffins, I still had a pumpkin craving that hadn't been satiated. I combined several recipes I found on the internet, trying to make it spicy and sweet enough for my tastes. This was certainly a winner. I made two loaves, one with chocolate chips and one without. Of course Miss F preferred the chocolate chip version.

Pumpkin Bread
makes 2 loaves

3½ cups flour
2 ½ cups granulated sugar
2 teaspoons baking soda
1½ teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 ½ teaspoons ground cloves
1½ cups of semi-sweet mini chocolate chips (optional)

4 eggs
½ cup canola oil
½ cup unsweetened applesauce
2/3 cup water
2 cups canned, plain pumpkin

Preheat oven to 350° F.

Combine all dry ingredients, except chocolate chips, in a large mixing bowl and mix well.

In a separate bowl, slightly beat the eggs with a fork or wire whisk. Add the remaining wet ingredients to the eggs and stir well. Gradually add the wet ingredients to the dry ingredients. Stir just until evenly mixed. Fold in chocolate chips.

Coat 2 bread pans evenly with cooking spray. Pour half of the mixture into each pan.

Bake for 50-60 minutes.

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