It’s like I said. It’s pumpkin season. I couldn’t help myself. I got home from work tonight, already missing the pumpkin pie of Thanksgiving weekend. A few years ago, before you readers, I made a huge batch of pumpkin chocolate chip muffins. The combination was fabulous. I couldn’t stop thinking of that heavenly combination, and searched for a recipe for a pumpkin chocolate chip bread right away.
The original recipe is here. I made a few changes, namely the spices. To me, if you are going to play around with pumpkin and spices, you can’t just have one or two spices. You need the whole gang, all of those lovely companions that truly bring out the pumpkin flavour.
Ingredients
Yield: 2 8 in. loaves
3½ c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. ground ginger
¼ tsp. ground cloves
¼ tsp. cardamom
1/8 tsp. allspice
1 tsp. salt
2 c. pumpkin puree
½ c. oil
½ c. applesauce
4 eggs, beaten lightly
1 tsp. vanilla
1/3 c water
1-2 c. semi-sweet chocolate chips (depending on how much you like chocolate chips… I put two cups in!)
Preheat oven to 350°F. Grease two loaf pans and set aside. In a large bowl, combine flour, sugar, spices, and salt. Toss with a fork to combine.
In the bowl of a mixer, cream together the pumpkin puree, oil, applesauce, eggs, vanilla and water. With the mixer still running on low speed, gradually add the dry mixture to the wet, until everything is incorporated together. Mix in the chocolate chips.
Divide batter between greased loaf pans, and bake in preheated oven for 55 to 65 minutes, until toothpick inserted in center of loaf comes out clean. Cool for 20 minutes in pans, then turn out onto wire rack.
Sugar and Spice 
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