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Ultimate recipe swap: my favorite pumpkin bread
 When I think of Fall, two things come to mind immediately. Pumpkin and apples. I LOVE them both. So when Life as Mom announced today's recipe swap would be all about PUMPKIN I knew which recipe I had to post. There is nothing that makes my sweetie happier than when he arrives home and there is the wonderful smell of something sweet coming from the kitchen. Cinnamon, vanilla, lemon he doesn't care which one, just as long as there is something yummy waiting to be devoured. This recipe is one of his favorites. It's dense and moist with hints of cinnamon. It has a little crunch with the walnuts and of course a huge payoff with mini chocolate chips. There is so much to love about this bread. Serve it with a hot cup of tea and Baby that's Fall. You MUST try this recipe. It makes great muffins and freezes really well so make a few batches. You'll be smiling I promise! Celebrate the Feast! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~  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 1 cup of chopped walnuts 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).    
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