Another one for the homemade mixes collection of mine. I made this one from one of the pumpkin bread recipes I use often; as it lends itself to a mix rather well. A note though, you will want to be sure to store this mix where the chocolate chips won't melt, or leave them out all together until you make the bread. (I find it easier to store in a cool place---as it's the chocolate chips that I most FREQUENTLY don't have! This is a winner. Hope you enjoy it!
1Choose appropriate pan for your use and prepare it, by generously spraying with vegetable spray, all sides and bottom. Set aside.
2Preheat the oven to 350 degrees.
In a bowl, pour out mix ingredients and make a well in the center. Set aside.
3In another bowl, cream the sugar and the shortening together until fluffy. Lightly beat the eggs. Add to the shortening mix, along with the pumpkin and water. Add to the well in the mix. Stir JUST UNTIL COMBINED. DO NOT OVER-STIR!
4Divide batter evenly in or between pans. Bake for:
8-9" rounds for 20-25 minutes
13x9" for 30-40 miniutes
cupcakes, standard for 15-20 minutes
bundt for 55-60 minutes
5Leave to cool in pans for 5 minutes before removing to cooling racks to cool completely. Store refrigerated in an airtight container, or wrapped securely in tin foil. Bread may be frozen.