Pumpkin Chocolate Chip Bread

A very good friend of mine, Lynn Penton, gave me this recipe. I LOVE IT! My mom begs me to make this every time she is here, and I am always asked for the recipe if I take this somewhere. It's wonderful! And, since it uses pumpkin, it's perfect for this time of year. This bread freezes well, too, so feel free to make as many loaves as you would like. There's a loaf or two that will be hitting my freezer as well...I'll add a picture this week when I actually make this!

Ingredients

3 cups flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
1-15 oz can pumpkin
1-1/4 cups vegetable oil
1-1/2 cups semisweet chocolate chips

Combine first 4 ingredients in a small bowl. In a large bowl, beat the next 4 ingredients until well mixed. Stir dry flour mixture into moist mixture, until blended. Add chocolate chips and stir. Pour into two greased loaf pans. (8x4x2 is the size of loaf pan the recipe calls for, but I have used different sizes of loaf pans, just adjust the times for cooking if you do this.) Bake at 350 degrees 60-70 minutes or until toothpick inserted in the middle of the loaf comes out clean.