Pumpkin Chocolate Loaf

I've been baking up a storm lately, getting things ready to ship off for Christmas Gifts.

These mini loaves were a part of the homemade goodies and I just love the pumpkin and chocolate mix.

Another great recipe from Taste of Home.

Pumpkin Chocolate Loaf

3-3/4 cups all-purpose flour
3-1/2 cups sugar
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 teaspoons baking soda
1-1/4 teaspoons ground cinnamon
1 to 1-1/4 teaspoons ground cloves
1/2 teaspoon ground nutmeg
3 eggs
1 can (29 ounces) solid-pack pumpkin
1-1/4 cups canola oil
3 ounces unsweetened chocolate, melted and cooled
1-1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips

Directions

In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg.

In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla.

Stir into dry ingredients just until moistened. Fold in chips.

Transfer to three greased 9-in. x 5-in. loaf pans.

Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

Yield: 3 loaves.

Note: I use the mini loaf pans and get 5 loaves out of this recipe.