Pumpkin Chocolate Chip Bread.

So with the holidays here, I wanted to bring you some good eats to share with your family. And what better than the beloved (at our house anyway!) holiday pumpkin. The good news? It tastes fantastic! The better news? It not only sneaks a vegetable (i.e., pumpkin) into it, but my son absolutely LOVES it!

1 1/4 C vegetable oil
2 cups pumpkin puree (canned)
1 cup brown sugar
1 cup white sugar
2 (4 serving size) packages instant pudding (try butterscotch, coconut or vanilla)
1 teaspoon baking soda
5 eggs
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon (optional)
1 cup chopped nuts (optional)
1 cup chocolate chips (optional)

In a large bowl, mix together oil, pumpkin, sugars, pudding mixes, cinnamon and salt. Slightly beat the eggs, and mix into the batter. Mix in flour and baking soda until just combined. Stir in nuts and chocolate chips, if desired. Spread batter into 2 greased and floured 9x5 inch loaf pans. Bake at 350 degrees for 1 hour, or until tester inserted into center comes out clean.

I like to keep ours in a gallon zip-lock bag in the fridge. It will last longer, and it sets up perfectly when chilled. Then just toss the extra loaf in the freezer and pull out when company arrives, or you just need another slice for yourself!

If you try this one out, let me know how you like it! Happy baking!