Pumpkin Chocolate Chip Loaf

from a great cookbook Baked!

Yields 2 (9x5x3 inch) loaves

INGREDIENTS:
3 1/4 cups all-purpose flour
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger (optional)
2 tsp baking soda
2 tsp salt
1 3/4 cups (one 15-oz can) pumpkin puree
1 cup vegetable oil
3 cups sugar
4 large eggs
1 tsp pure vanilla extract (I used vanilla bean paste)
1 1/2 cups (12 oz) semisweet chocolate chips (I mixed chunks, minis and regular chips)

Preheat oven to 350 degrees F. Butter two 9x5x3 inch loaf pans, dust them with flour, and knock out the excess flour. (Or do like me and use the Pillsbury spray with both already in it!)

In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

In another large bowl, whisk together the pumpkin puree and oil until combined. Add the sugar and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2/3 cup room-temperature water whisk until combined. With a rubber spatula, stir in the chocolate chips.

Fold the dry ingredients into the wet. Do not over mix.

Divide the batter between the prepared pans. Gently knock the bottom of the pans against the countertop to even out the batter. Use the spatula to smooth the tops.

Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean, 1 hour and 15 minutes to 1 hour and 30 minutes, rotating the pans halfway through the baking time.

Transfer the pans to a wire rack & cool for 15 minutes. Invert the loaves onto wire racks and cools completely before serving.

The loaves will keep for 3 days, wrapped in plastic wrap, at room temperature.