Chef Nathan Sears, 9.22.2010

 

4 eggs

1 cup canola or grapeseed oil

2 cups pumpkin puree (1 15 oz can contains ~1 ¾ cups pumpkin)

3 cups sugar

3 ½ cups ap flour

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp cinnamon

3/4 tsp ground clove

¼ tsp nutmeg

1-2 cups chocolate chips (optional)

 

In a mixer or food processor, blend well/puree until smooth the eggs, oil, pumpkin, and sugar.  In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, clove, and nutmeg until well dispersed.  Combine the dry and wet ingredients.  Fold in chocolate chips if desired.  Pour into greased large (13”L x 4 ½”w x 4”h) or 2 standard size bread pans.  Bake at 350 degrees for about 1 hour.  Rotate pan every 20 minutes.  Allow to cool before slicing.