Chocolate Chip Pumpkin Bread

This recipe is adapted  from the Loin House Cookbook.  The Lion House is a Salt Lake City landmark from the pioneer days and a must see if you are in the area.   They have had a restaurant in the basement of the home for many years and have the best homemade rolls, to die for, which are worth the visit alone.

This recipe for the Pumpkin Bread is simply the best recipe I have found.  Since I had some pumpkin left from my pumpkin muffins just sitting in the fridge I thought I would make and post this recipe as well.   If your a nut kind of person by all means add a half a cup of chopped walnuts or pecans.  

Pumpkin Bread 

1 1/3 cups sugar

1/3 cup shortening

2 eggs, well beaten

1 cup pumpkin

1 3/4 cups flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/2 teaspoon salt

3/4 cup mini chocolate chips 

Cream sugar and shortening until fluffy.  Add eggs and pumpkin.  Whisk dry ingredients together and add to the mixture.  Add mini chocolate chips.  Pour into loaf pan, 9x5x3, sprayed with cooking spray.  Bake at 350 degrees for about 1 hour or until bread tests done.  Makes 1 large loaf.