Chocolate chip pumpkin bread

After making chocolate chip pumpkin cookies, I thought it might be fun to make a chocolate chip pumpkin bread.  So I used my favorite pumpkin bread recipe as a base, and added 2 cups of chocolate chips.  I really enjoyed the results.  Which begs the question, Is there anything that doesn't taste good with the addition of chocolate?

Recipe (adapted from Downeast Maine Pumpkin Bread)

Ingredients

• 1 (15 ounce) can pumpkin puree
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2 cups of chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. (I usually use the hand mixer here for a little bit because my flour mixture always clumps.  I only mix it until most of the clumps are out.) Add the chocolate chips and stir until chips are evenly distributed. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.