~Pumpkin Bread~

Well, this is my absolute FAVORITE pumpkin bread recipe ever! I have tried so many differeny pumpkin breads from lots of different ladies, and I still stick the same recipe I have from Supermom. In my opinion, nothing beats this recipe. I made it as one huge loaf, but I would recommend making this recipe in 5 small loaf pans and giving them away to neighbors or friends. They will love it!

Pumpkin bread without chocolate chips is like cookies without eggs or flour. They are a must! This bread is especially good warm, so the chocolate is melted and oozy. MMMMM.

Combine and mix all of the ingredients in a mixer well, so there are no chunks of pumpkin or shortening.

My bread split a little at the top because I kept taking it out every 5 minutes to check if it was done. Ha, learn from this: if you cook this entire recipe in one pan as I did, cook it for a good hour! Maybe more! When you bake them in 5 small loaves, they cook in about 30 minutes.

you'll need:

2/3 c. shortening (white)

2 2/3 c. sugar

4 eggs

1 can Libby's pumpkin

2/3 c. water

2 1/3 c. flour

2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. cloves

1 c. semisweet chocolate chips

get busy:

Preheat oven to 350. In a mixer, cream shortening and sugar. Add the rest of the ingredients and mix well. Pour mixture into well-greased bread loaf pans. Cook for about 30 minutes, or until toothpick comes out clean. If you are making this in one big bread pan, cook for at least an hour, or until toothpick comes out clean. That's it! Easy, right??