Pumpkin Chocolate Chip Bread | Jenny Evans

Ingredients

• 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