(recipe taken from Betty Crocker)
Ingredients
1 can (15 oz) pumpkin
1 2/3 c sugar
2/3 c vegetable oil
2 tsp. vanilla
4 large eggs
3 c flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
chocolate chips (optional)
Directions
1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Dive batter evenly between pans.
3. Bake loaves for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire reack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
2. Mix pumpkin, sugar, oil, vanilla, and eggs in large bowl. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Dive batter evenly between pans.
3. Bake loaves for 50-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on wire rack.
4. Loosen sides of loaves from pans; remove from pans and place top side up on wire reack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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