Perfect Pumpkin Chocolate Chip Bread

Thank goodness the pumpkin shortage is over!!  (What pumpkin shortage, you ask?)

What better way to start off your morning/Autumn/anytime you're hungry than with a slice (or loaf) of freshly made pumpkin chocolate chip bread?  I say it's got vegetables in it, so you can even serve it with dinner!  Just kidding, but this is truly a sweet and quick bread to throw together for breakfast or snacking - and makes enough for 1 giant loaf and 3 mini ones so you can share with your neighbors (or maybe even start a neighborhood Boo!!).  Tis the season!

3 1/2 c. all-purpose flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 ½ tsp. salt
2 1/2 c. sugar
1/3 c. applesauce
1/3 c. shortening or butter
4 eggs
2 c. canned pumpkin
2/3 c. water
1 1/2 c. chocolate chips

Preheat oven to 325 degrees. Sift together dry ingredients and set aside. Cream sugar, applesauce and shortening/butter until well incorporated. Add eggs one at a time and then add mashed pumpkin. Alternate adding dry ingredients with water. Fold in chocolate chips.

Pour into greased bread pans and bake at 325 degrees for 55- 60 minutes or until toothpick comes out clean.