Chocolate Chip Pumpkin Bread

Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert! ...MORE + LESS -

4 cups (1 L) all-purpose flour

2 tsp (10 mL) baking soda

1 tsp (5 mL) salt

1 tsp (5 mL) ground cinnamon

1/2 tsp (2 mL) ground nutmeg

2 cups (500 mL) sugar

3/4 cup (175 mL) butter or margarine, softened

4 eggs

1/2 cup (125 mL) water

1 can (14 oz/398 mL) pumpkin (not pumpkin pie mix)

1 cup (250 mL) plus 2 tbsp (30 mL) miniature semisweet chocolate chips

2 tbsp (30 mL) chopped pecans

2 tsp (10 mL) sugar

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1

Heat oven to 350°F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
2

In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
3

In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
4

Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in centre comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.