Chocolate Chip Pumpkin Bread

It's almost fall! Well, at least in the northern states, but in Texas that means that the temperature has dropped to the high 80s which is a nice relief.  Last weekend we spent most of the time at home hanging out with Ollie getting to know him better.  He's such a sweet dog and we are all madly in love.   We hadn't made anything for desert in a while so we decided to make some pumpkin bread.  And in Steve's mind a sweet bread isn't a real sweet bread without chocolate chips.

This is a an easy recipe. The hardest part is waiting for the bread to cook which feels like a very long time when all you want to do it cut it and enjoy the sweet fall flavors.

Chocolate Chip Pumpkin Bread          Servings: 2 9x5 loafs
1 can (15 oz) pumpkin puree
4 eggs
1 cup sunflower oil (or vegatble oil)
2/3 cup water
3 cups sugar (preferably organic
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 cups chocolate chips
3 tablespoons coconut oil

Preheat the oven to 350 degrees.  Mix together the pumpkin puree, eggs, vegetable oil, water and sugar. In a smaller bowl mix together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.  Combine the dry ingredients with the wet ingredients.  Stir in the chocolate chips.

Grease the pans with the coconut oil and sprinkle with flour.  Pour the batter into the pans. Cook for about 50 minutes or until a toothpick comes out clean.  The length of baking will depend on what size pan you use so I would suggest setting the timer for 40 minutes and then checking every 10 minutes after that until the bread is done.

This bread is really delicious right out of the oven or for breakfast for the next morning!