Pumpkin Chocolate Chip Bread

It is fall time! I know it is! I can feel it in my bones. The temperature is getting cooler (or if you are in Idaho, there is snow on the ground. But that only lasted 2 days!), the leaves are starting to change colors, and pumpkins are starting to pop up on porches around the neighborhood. This is my absolute favorite time of year. And it doesn't hurt that I love anything pumpkin!!

Cue the pumpkin bread. I was craving it this weekend and went on a search for a great recipe. And I found it! It is from Sweet Peas Kitchen. A fabulous blog that I spent way too much time looking at. Here is the recipe for chocolate chip pumpkin bread that is to die for! Enjoy!

Pumpkin Chocolate Chip Bread
3 1/4 cups all purpose flour
2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 teaspoon baking soda
2 teaspoon salt
1 3/4 cups pumpkin puree (15 ounce can)
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup water, room temperature
1 1/2 cups (12 ounces) semisweet chocolate chips
Preheat the oven to 350 degrees F. Grease and flour two 9×5 inch loaf pans.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt. Set aside.

In another large bowl, whisk together the oil and pumpkin puree. Add the sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water.

Stir in the chocolate chips with a rubber spatula. Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

Divide between the two prepared loaf pans and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through baking time. Transfer pans to a wire rack to cool for 10 minutes, then remove from pans and cool completely on wire rack.