Pumpkin Chocolate Chip Bread

INGREDIENTS (makes 3 loaves)

• 3-⅓ cups unbleached all purpose Flour
• 1 tsp pumpkin pie spice (recipe here and here)
• 1 tbsp Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1-½ teaspoon Salt
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• 2-⅔ cups Sugar
• ⅔ cups Softened Butter (1 cube plus 1/3 cube (2 2/3 TBS) OR 1/2 cup plus 1/6 cup)
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• 4 whole Eggs
• 1-2 lbs pumpkin (15-30oz) I usually use 2 lbs or a large can of pumpkin
• ⅔ cups Water
• 1 cup Semi-Sweet Chocolate Chips (I add more)

DIRECTIONS

Preheat oven to 325 degrees.

Sift together dry ingredients, except sugar, and set aside. Cream sugar and butter until well incorporated. Add eggs one at a time and then add the mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into three large greased bread pans and bake at 325 degrees for 55 to 60 minutes if you use 1 lb pumpkin, an extra 10 minutes if you use 2 lbs pumpkin or until a toothpick inserted into the middle of the loaf comes out clean. Cook 35-40 minutes for a mini loaf. Makes 8-10 mini loafs.