pumpkin bread

I found this recipe in Simple and Delicious magazine and really wanted to try it.  The only problem is that they pit crasins and pecans in their pumpkin bread, and I am not a fan of either of those things.  So, I improvised and used chocolate chips!  What could be better?  And if you haven't noticed, I love pumpkin!  So here is a really good recipe for pumpkin bread.  It makes 2 loaves that are super yummy.  And when I say bread, I mean that delicious cake-y type bread, not the kind you butter.  Enjoy!

What you'll need---
3 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp each ground ginger, nutmeg and cloves.  I think I added a little allspice too because it goes so well with pumpkin
3 eggs
2 cups canned pumpkin
1 cup canola oil
2/3 cup sugar
2/3 cup packed brown sugar
3 tsp vanilla extract
Some chocolate chips, however many suits your fancy

What you'll do---
Step 1: In a large bowl, combine the flour, salt, baking soda, baking powder and spices.

Like so...

Step 2:  In another bowl (your mixing bowl) combine the eggs, pumpkin, oil,  sugars and vanilla.

Looks appetizing, doesn't it?

Step 3:  Mix in the dry ingredients until they are all just moistened.  This is always where I remember how much I love my kitchenaid!  Thanks to my parents, again, for the great gift!

That's looking much better!

Step 4: Fold in your chocolate chips, or if you like crasins and pecans and want to be healthy, go for it, but the chocolate chips make this bread pretty much perfect.

Step 5: Pour the batter into 2 buttered and floured 8x4" loaf pans, or whatever size you have...I had two different sized loafs, but it worked out just fine.

Step 6: Bake at 350 for 45-55 minutes.  Check regularly after about 40 mins to see if they are done.  Do the usual toothpick test...it always works!

Step 7:  When the loaves are done, cool them on wire racks for at least 10 minutes before removing them from the pans.  After that, remove them and enjoy.

I actually liked this bread better cold, but it was pretty good warm with a nice big glass of milk.  Really though, I have this strange obsession with pumpkin and have decided that I am not just going to have it once a year, but rather all year round because I love it so much!