Pumpkin Chocolate Chip Bread
(Makes one 9 x 5 x 3-inch loaf)

Loaded with chocolate chips, this mildly spiced quick bread is moist, tender and delicious. It mixes up in a flash, truly a “quick bread.” Serve it with coffee or tea for a fine breakfast, or with whipped cream cheese for brunch or an afternoon tea. It will keep, tightly wrapped, for several days, and it gets better as it sits. This recipe uses half a one-pound can of pumpkin. The recipe is easily doubled to make two loaves, which will use an entire can of pumpkin.

1 cup canned pumpkin (not pumpkin pie filling)
2 large eggs
1 cup granulated sugar
1/3 cup brown sugar
1/3 cup milk (not skim)
1/2 cup flavorless vegetable oil, like canola
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1-2/3 cups all purpose flour, preferably unbleached
1 cup real semisweet chocolate chips (or 3/4 cup walnuts or pecans and 3/4 cup dried cranberries)

Preheat a convection oven to 325 degrees Fahrenheit or a conventional oven to 350 degrees F. Coat the pan with non-stick spray or vegetable oil.

Beat everything except the flour in a large mixing bowl at medium speed for 30 seconds. Add the flour, chips, and nuts (if you are using them) beating on low speed until blended in, 15 to 20 seconds. Spoon the batter into the pan, smoothing the top.

Bake in the preheated oven for about an hour, until a skewer inserted in the center comes out clean. Remove from the oven and cool on a wire rack.

Serve it when cool, or for best flavor, wrap it tightly and serve it the next day.

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