Holly's Pumpkin Spice Bread with Chocolate (or cranberry)
(makes two loaves, 9x5x3)

3 c. flour (can use 1 c. whole wheat flour, 2 c. unbleached flour)
2 c. sugar (can use 1/2 c. light brown sugar, 1 1/2 c. granulated sugar)
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. each cloves, cinnamon, and ground ginger
1/2 tsp. each nutmeg and allspice
1 c. vegetable oil
3 eggs
2 c. canned pumpkin (or 1/2 15 oz. cans)
1 12oz. pkg. semi-sweet chocolate chips* (toss with a little unbleached
flour to coat)

Mix all ingredients except flour, pumpkin, and chocolate chips and blend
well. Add flour one cup at a time until smooth, then stir in pumpkin just
until combined. Fold in chocolate chips. Divide mixture between two greased
and floured loaf pans (or grease and line with parchment baking paper).
Bake at 350 degrees for 1 hour. Test with cake tester; may need additional
5(10 minutes until cake tester comes out clean. Let cool in pans for 10
minutes, then remove to cool on rack.


*Can use dried cranberries instead of chocolate chips.