Pumpkin Chocolate Chip Bread

I used to work at a small catering buisness in Washington state. This was one of the recipes that I gathered while I was there. With the fall in full swing, it feels right to bring out recipes with pumpkin, cinnamon and nutmeg. And even for those of us that are living in warmer climates, baking a loaf of Pumpkin Chocolate Chip Bread helps to bring the fall season inside. This recipe is especially delicious when it is still warm from the oven and the chocolate chips are melty.

Pumpkin Chocolate Chip Bread

Dry Ingredients
3 ½ C flour
2 ½ C sugar
2 t. baking soda
1 t. cinnamon
1 t. nutmeg
½ t. salt
2 cups chocolate chips

Wet Ingredients
4 beaten eggs
1 C apple sauce
2/3 C water
2 C pumpkin puree

Preheat oven to 350 degrees. Mix together flour, sugar, baking soda, cinnamon, nutmeg and salt, set aside. In another bowl, mix together eggs, apple sauce, water and pumpkin. Slowly add the dry ingredients to the wet. Add in chocolate chips or nuts. Grease a 9 x 5-inch bread pan. Bake 30 minutes or until a toothpick comes out clean.