2 cups packed brown sugar1 cup white sugar
15 oz. (about 1-1/4 cups) canned pumpkin
1 cup vegetable oil
2/3 cup sour cream/milk mixture
4 eggs
3½ cups flour
1 Tbl. cinnamon
2 tsp. ground nutmeg
2 tsp. baking soda
1½ tsp. salt
1 cup chocolate chips (I like to use 2/3 cup mini-chips, so they don't sink to the bottom)
This recipe will make 9 mini loaves. Preheat oven to 350 degrees.
Spray loaf pans (mini or large) with non-stick spray. Combine sugar, pumpkin, oil, sour cream/milk, and eggs. Beat until smooth. In separate bowl, whisk together flour, cinnamon, nutmeg, baking
soda, and salt. Slowly mix dry ingredients into wet, but don't overmix. Stir in chocolate
chips by hand. Pour batter into greased pans
(2/3 full). Bake until done…when edges
are browning and pulled away from sides of pans. Mini pans will take about 38-42 min. Let cool in pans for 15 min. before moving to wire cooling racks. (Tastes even better the next day!)
