RECIPE - Chocolate Chip Pumpkin Bread (Guest Post Edition)

Bottom image courtesy of Colin Farquhar/Colin's Time to Bake. All images tasty.

Editor's note: One of my fellow Californian refugee friends here in DC, Sarah, hosted a clothing swap party a few weeks ago at her apartment. In addition to getting to take home lots of fashion-related treats, Sarah also served up a loaf of this amazing chocolate chip pumpkin bread. She was kind enough to share the recipe below. For those interested in a real-time demonstration, I've also included the video Sarah made for her friend's (rather amazing) YouTube show, Colin's Time to Bake. 

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Chocolate Chip Pumpkin Bread

Yes, I understand it's October, and that this will join thousands of other pumpkin spiced/pumpkin-flavored sweets circulating around the Internet -- some delicious and absolutely necessary, some kind of pushing it (looking at you, pumpkin spice M&Ms). But this one perfect union of pumpkin and chocolate (that actually involves real pumpkin) is all the fall you'll ever need. 

This dessert bread is pumpkin pie meets coffee cake, with dark or semi-sweet chocolate chips. Consume responsibly or trade for favors. 

What you'll need:

• 2 cups canned pumpkin
  
• 3 cups granulated sugar
  
• 1 cup water
  
• 1 cup vegetable oil
  
• 4 eggs
  
• 3 1/3 cups all-purpose flour
  
• 2 tsp baking soda
  
• 2 tsp cinnamon
  
• 1 tsp salt
  
• 1 tsp baking powder
  
• 1/2 tsp nutmeg
  
• 3/4 tsp ground cloves
  
• 1 12oz bag of dark or semi-sweet chocolate chips
  

Procedure

1. Heat the oven to 350 F/175 C. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil, and eggs. Beat well until mixed. 
   
2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg, and ground cloves (the dry ingredients) into a separate bowl, then stir until combined. Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Coat chocolate chips with a light dusting of extra flour, and blend them in.
   
3. Grease two 9 x 5 inch loaf pans and dust them with flour. Evenly divide the batter between them. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes. Then remove from pans by inverting them on to a rack and tapping the bottoms. 
   
4. Slice and serve warm with any of the following: 

• Butter
  
• Cream cheese
• Nutella
• Or just plain

Enjoy!