Chocolate Pumpkin Bread

It's been three years since I last made this bread, and I don't know why I waited so long to do it again. It is absolutely delicious!

Baking with pumpkin is a great thing to do in the fall. I had some pumpkin puree' in the freezer, so I used that instead of buying canned pumpkin. This makes two regular loaves, so you can eat one now and freeze the other one. You'll have something ready when you have guests in your home or have a potluck to go to. You can also make three miniature loaves, then wrap them up decoratively and give them as gifts this holiday season. This is another awesome recipe from Taste of Home. Enjoy!

Chocolate Pumpkin Bread

3-1/3 cups all-purpose flour (half of the amount can be wheat flour)

3 cups sugar

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon baking powder

4 eggs

1 can (15 ounces) solid-pack pumpkin (or approximately 2 cups homemade puree)

2/3 cup water

2/3 cup vegetable oil

2 cups semisweet chocolate chips

1 cup sliced almonds, toasted (I didn't do this, but I'm sure it tastes great!)

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds.

Pour into two greased 9-inch x 5-inch x 3-inch loaf pans. Bake at 350 degrees for 70-75 minutes or until a tooth pick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap the loaves in foil and freeze for up to 3 months.

To use frozen bread: Thaw at room temperature. Yield: 2 loaves