Time 1h Yield 12 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Beat sugar, pumpkin, vegetable oil, eggs, and molasses together in a large bowl. Whisk flour, baking powder, baking soda, salt, nutmeg, cinnamon, and ground ginger together in another bowl. Add flour mixture to pumpkin mixture and stir until batter is well-combined. Stir 2/3 of the almonds and 3/4 of the chocolate chips into batter. Pour batter into prepared loaf pan; sprinkle remaining almonds and remaining chocolate chips over the top of the loaf. Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 minutes to 1 hour.
Yield 12 Number Of Ingredients 16 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray the inside of a 9x5-inch loaf pan with cooking spray. Mix flour, sugar, baking soda, salt, cloves, cinnamon, nutmeg, pumpkin pie spice, and baking powder together in a large bowl. Add pumpkin puree, vegetable oil, water, and eggs; beat until well incorporated and smooth. Gently stir in chocolate chips and almonds. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, 1 hour and 15 minutes. Let cool in pan for 10 minutes before transferring to a wire rack to finish cooling.
Time 1h25m Yield 2 loaves (16 slices each). Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In another bowl, whisk the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. , Pour into two greased 9x5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature.
Time 1h35m Yield 2 loaves, 24 serving(s) Number Of Ingredients 15 Steps:
Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts). Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth. Stir in chocolate chips and nuts until well distributed. Line two bread pans with foil and oil the foil. Divide the batter between the pans and smooth the tops. Bake in a preheated 350 degree oven for about 1 hour 15 minutes. Test for doneness with a wooden pick. Cool on a rack for about ten minutes before removing from the pan to finish cooling. This keeps best in the refrigerator, and slices easiest when cold. Hard to wait for this, though!
