These loaves freeze beautifully. Place wrapped loaves in resealable freezer plastic bags and freeze up to 3 months.  If you don’t have mini loaf pans, look for disposable foil mini loaf pans at the grocery store or craft stores. They’re also handy for giving loaves as a gift, wrapped in plastic wrap and ribbon.

Ingredients:

• 4 c flour
• 2 tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 c brown sugar
• 3/4 c butter, softened
• 4 eggs
• 1/2 c water
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 c miniature semisweet chocolate chips

Directions:

1. Heat oven to 350°.
2. Grease bottom only of two 8×4-inch loaf pans with shortening and lightly flour (or spray bottoms of pans with cooking spray; do not flour).
3. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
4. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in water and pumpkin on low speed.
7. Add flour mixture; beat on low speed about 1 minute or until moistened.
8. Stir in the chocolate chips.
9. Spread evenly in pans.
10. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.
11. Cool in pans 10 minutes.
12. Remove from pans to cooling rack.
13. Cool completely, about 1 1/2 hours.
14. Wrap loaves tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
15. To serve, cut each loaf into 6 to 8 slices.

Make pumpkin nut bread by substituting chopped walnuts or pecans for the chocolate chips.

Serves:  Makes 2 loaves

Source:  Betty Crocker