Pumpkin Bread

Dry ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon ginger

Wet ingredients:

1/2 cup vegetable oil
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
3 eggs
1 teaspoon vanilla extract
1 can (15 oz) pumpkin puree
1/2 cup sour cream

1 cup miniature semi-sweet chocolate chips to mix in the batter

1/2 cup miniature semi-sweet chocolate chips for sprinkling on top of both loaves

Mix dry ingredients in a medium-size bowl. Combine wet ingredients in a big bowl.

Add the dry ingredients to the wet ones mixing well. Stir in chocolate chips.

Butter and flour 2 9 x 5-inch loaf pans. Divide the batter among the pans and sprinkle with the 1/2 cup chocolate chips.

Bake in a preheated 350 F for 55 to 60 minutes or until a toothpick inserted in the middle of each loaf comes out clean.

Place the baking pans in a wire rack and cool almost completely. Invert onto a platter trying not to touch the top of the loaves.

Makes 14 servings