Pumpkin Chocolate Chip Bread Recipe

I have been eying this recipe for awhile, and finally decided to just go for it. It is very moist and quite good. Not quite as "pumpkiny" as I would have liked, but tasty all the same. I made the recipe as written, and then made half a batch Gluten Free.

Original Version

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 eggs
• 2 cups sugar
• 2 cups canned pumpkin
• 1-1/2 cups canola oil
• 1-1/2 cups (6 ounces) semisweet chocolate chips

Directions

• In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
• Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each).

Original Recipe from Taste of Home

Gluten Free Version

• 1 1/2 cups all-purpose Gluten Free flour (I used Bob's Red Mill)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 eggs
• 1 cup sugar
• 1 cup canned pumpkin
• 3/4 cup canola oil
• 3/4 cup (3 ounces) semisweet chocolate chips

Directions

• In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.
• Pour into one greased 8-in. x 4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 1 loaf (16 slices).