Pumpkin Chocolate Chip Bread

4 extra large eggs
1 cup canola oil*
15 oz. canned pumpkin
3 cups sugar
1 ½ tsp. salt
½ tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ginger
1/2 tsp. ground cloves
3 cups flour
1-2 cups chocolate chips

Beat together eggs, oil and pumpkin. Then add sugar, salt, baking powder and baking soda. Then mix in spices, flour and chocolate chips. Bake in two bread loaf pans at 350° F for 1 hour or until done. Freezes well.

*For a reduced fat option, reduce oil to 1/2 cup and add 1/2 cup applesauce (the applesauce replaces the missing 1/2 cup of oil).

Thanks to Becky Warner for this great recipe.

May 2009 Update: For the past 6 months I have been making the egg free, low fat version of this recipe and we've found that we prefer it over the original recipe. I will no longer make this original version as the egg free recipe is much more moist and tender and is easier to remove from the pans. I will keep this recipe posted as it is a more traditional recipe and is the only option for making a large loaf of pumpkin bread. If you don't care for this recipe, try the egg free one, you'll love it.

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