Good Eats: Chocolate Chip Pumpkin Bread

I followed today's second Good Eats recipe to make two loaves of chocolate pumpkin bread earlier in the week. On Wednesday, one of my co-workers shared with me that she had made pumpkin muffins at home. After talking with her about pumpkin baked goods, I just had to bake my own at home. Even though my evening was already full with exercise class and grocery shopping, I was determined to bake as well. I picked up what I needed to bake the bread at the store, and began baking shortly after we finished eating dinner. The breads were still in the oven as I got ready for bed. I took them out of the oven to cool on the counter overnight. I very much enjoyed a slice of bread for breakfast the next morning.

Recipe for: Chocolate Chip Pumpkin Bread
From: Betty Crocker Fall Baking

Ingredients:
4 cups Gold Medal all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar

Directions:
1. Heat oven to 350 degrees. Grease bottom only of two 8 x 4 inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
2. In medium bowl, stir flour, baking soda, salt, cinnamon, and nutmeg until mixed; set aside.
3. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans, and 2 teaspoons sugar.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.