I love FALL.  I love everything about FALL.   The cool temperatures.  The comfort foods and the start of all the holidays approaching.

I was looking around at my favorite stores this weekend.  TJ Maxx and Marshalls are starting to put out the pumpkins and other fall décor pieces.    There are pumpkins syrups, soaps, yogurts and the list goes on and on.     

The best thing about pumpkin is the aroma that it brings to your kitchen.  There is nothing better than pumpkin spice smell throughout the house.  This put me in the mood for some good ‘ole Pumpkin Choc Chip Bread.

Here’s the Recipe:  P.S.  This makes 3 loaves of Bread ----So Share it with someone special!
 
 
 
INGREDIENTS:

• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground nutmeg
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 (15 ounce) can 100% pure pumpkin
• 1 cup canola oil
• 2/3 cup water
• 1 teaspoon vanilla extract
• 4 large eggs
• 1 cup semisweet chocolate chips

TO MAKE:

1. Preheat oven to 350 degrees F. Spray three 9×5 inch loaf pans with cooking spray and set aside.
2. In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
3. In a large bowl, combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
4. Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
5. Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes.  Be sure and go around the bread with a knife to loosen the loaves.  

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