- 3 1/4 cups flour
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 can pumpkin puree (15 ounces)
- 1 cup vegetable oil
- 3 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 2/3 cup water, at room temperature
- 1 1/2 cups chocolate chips
Preheat oven to 350ºF.
Butter and flour two 9-inch x 5-inch x 3-inch bread load pans. In a large bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt. Set aside.
In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one a time, then add the vanilla. Add the room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.
Fold the dry ingredients into the wet ingredients; do not over-mix.
Divide the batter between the prepared pans. Knock the pans lightly on the counter to even out the batter. Bake until a toothpick inserted in the center comes out clean, about 75-90 minutes, rotating the pans halfway through the baking time. Cool the breads in the pans for 15 minutes, then invert them onto a wire rack and let cool completely. To freeze, wrap tightly in plastic wrap and place a loaf in a freezer bag.