Pumpkin {Chocolate Chip} Bread

This recipe doesn't originally call for chocolate chips, but chocolate makes everything better, right?!?! I actually don't think it added much to this, it is soooooo good to begin with! But, if adding chocolate chips makes your kids {or your sweet tooth} happy, then by all means, add away! My mom enriched my life with this fall favorite, though the recipe only makes one loaf. That is simply not enough. Plus, it only calls for 1 cup of pumpkin. What are you supposed to do with half a can of pumpkin? So I've added the doubled amounts to the side of the ingredients{in case math wasn't your strong suit} and you can easily choose which way you want to go and not have anxiety over wasting that leftover pumpkin. You can just plan on doubling it and bring that extra loaf over to me. Thanks. **Warning** If you ever think you'd like to make this or any other pumpkin recipe at any time besides September- December, then it is imperative that you stock up on canned pumpkin NOW while it is still in stores for the season. If you forget, I have plenty! ;) ***Bonus Warning!*** You will totally pick at this all day. You've been warned.

1 1/2 C sugar (3 C)

1/2 C shortening (1 C)

1/2 C water (1 C)

1 C canned pumpkin (2 C or 1- 16 oz can)

2 eggs (4 eggs)

1 2/3 C flour (3 1/3 C)

3/4 tsp salt (1 1/2 tsp)

1 tsp soda (2 tsp)

1/2 tsp cloves (1 tsp)

1/2 tsp nutmeg (1 tsp)

1/2 tsp cinnamon (1 tsp)

1/2 tsp baking powder (1 tsp)

Mix all ingredients together. Spread in a greased and floured large loaf pan {for best results, line bottom of pan with wax paper}. Bake at 350 degrees for 1 hour or until knife clean. Makes one large or two small loaves.