You don’t have to wait until October to eat things pumpkin.   Good to keep in the freezer for a breakfast bread or dessert.

Ingredients:

• 3 c sugar
• 1 c vegetable oil
• 3 large eggs
• 1 16-ounce can solid pack pumpkin
• 3 c all purpose flour
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 c chocolate chips

Directions: 

1. Preheat oven to 350°F.
2. Butter and flour two 9 x 5 x 3-inch loaf pans.
3. Beat sugar and oil in large bowl to blend.
4. Mix in eggs and pumpkin.
5. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl.
6. Stir into pumpkin mixture in 2 additions.
7. Mix in walnuts, if desired.
8. Divide batter equally between prepared pans.
9. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.
10. Transfer to racks and cool 10 minutes.
11. Using sharp knife, cut around edge of loaves.
12. Turn loaves out onto racks and cool completely.

Serves:    2 loaves

Source:  Vern Bertagna –  Bon Appetit November 1995