Pumpkin Bread

2 C flour
1 C brown sugar
1 T baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp nutmeg
1/8 tsp ground ginger or ground cloves
1 C canned pumpkin
2 eggs
1/3 C shortening
1/2 C chocolate chips

In a large mixing bowl, combine 1 C of the flour, the brown sugar, baking powder, cinnamon, salt, baking soda, nutmeg & ginger or cloves.  Add pumpkin, milk, eggs & shortening.  Beat with an electric mixer on low speed until blended, then on high for 2 minutes.  Add remaining flour, beat well. Stir in chocolate chips.  Pour batter into greased 9x5x3 inch loaf pan. Bake in a 350 oven for 60 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes on a wire rack.  Remove from pans, cool thoroughly on a wire rack.  Wrap and store overnight before slicing.  Makes 1 loaf.

Hints: I always double or triple the recipe and make a few loaves.  You can also make in muffin tins, just adjust the baking time to 25-30 minutes.  You can always add a few more chocolate chips too!