Pumpkin Chocolate Chip Bread
1 ½ c. unsalted butter, softened
2/3 c. warm water (if you use canned pumpkin puree add 1 cup warm water)
4 ½ c. granulated sugar
6 large eggs
2 tsp. vanilla extract
30 oz. fresh pumpkin puree (2+ 3/4 cup)
1 ½ tsp. nutmeg
2 tsp. cinnamon
1 ½ tsp. salt
3 tsp. baking soda
5 c. all purpose flour
2 c. chocolate chips
Grease bottom and sides of 4- 2 lb. loaf pans with cooking spray. Preheat oven to 350 F. In a large mixing bowl, combine the butter, water and sugar. Mix until smooth. Add the eggs, pumpkin puree, vanilla extract, nutmeg, cinnamon, salt and baking soda. Mix until well combined. Add the flour and mix well. Add the chocolate chips, stir in to combine. Divide the batter evenly into the four loaf pans. Bake on the middle rack for 65-70 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
*Note: If using canned pumpkin puree, increase the amount of warm water to 1 cup.