Chocolate chip pumpkin bread

My whole family is in love with pumpkin bread. This is a great recipe, being a bit more dense, and a bit less sweet than most, so the mini simi sweet chips really stand out and give it an amazing flavor. The recipe came about when I had less of some ingredients than I needed for a pumpkin cupcake recipe and went ahead anyway. I am so very glad I did.

Chocolate Chip Pumpkin Bread

"wet"

1 cup pumpkin puree (or cooked pumpkin mashed with a fork)
1/2 c vegetable oil

2 eggs
1/4 c water
1 c sugar (raw works fine)

1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp all spice

"dry"

1 c all-purpose flour

1 c spelt flour
1 1/2 tsp baking soda
1/2 tsp salt

Mix 'wet' list together in a large mixing bowl. Beat together until well blended and smooth.

Mix dry together by sifting into another bowl, stir and then add to wet mixture. When well blended, mix in 1/2 c of mini simisweet chocolate chips.

Add batter to a well oiled baking dish (or 24 muffin tins with paper cups), and place in a 375* oven for 45 - 60 minutes.

As with all quick breads, these are done when tooth pick inserted in the center comes out clean.

Cool at least half way before you dig in.... I have gotten a couple burns that way.

I wish I had a picture of Logan tonight... covered in pumpkin bread and chocolate smudges here and there, standing next to the counter with his little hand reaching for the bread oh-so-cutely.

Sigh... the pictures that are only in my mind.