Pumpkin chocolate-chip bread

If you try one new recipe this fall, make it this one. I’ve already baked three loaves of this pumpkin bread, and I’m stocked up with enough pumpkin to make nine more. It’s the best, and it’s fast to put together. And it’ll be eaten fast! If you make it, let me know what you think.

Pumpkin chocolate-chip bread

Makes one large loaf

1 1/3 cups sugar

1/3 cup shortening

2 eggs, well beaten

1 cup pumpkin

1 ¾ cups flour

½ teaspoon baking soda

1 teaspoon baking powder

½ teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon salt

2 cups chocolate chips

Cream sugar and shortening until fluffy. Add eggs and pumpkin. Sift dry ingredients together and add to the mixture. Add chocolate chips. Pour into greased and lightly floured 9X5X3-inch loaf pan. Bake at 350 degrees for 1 hour or until bread tests done.

Adapted from the Lion House recipe •