Pumpkin Bread

This is a lovely fall recipe my mother-in-law shared from years ago. I modified it to fit the ingredients I typically use for baking, and it turned out delicious. It makes quite a lot (two 9x5 loaves), so I made some muffins and mini-loaves to share with friends  (be sure to reduce cooking time significantly) in addition to two small loaves for the freezer.

Ingredients
2.5 cups sugar
1 cup Butter Grapeseed Oil (click here to order) or other oil
(I might try coconut oil next time)
4 eggs, beaten
2.5-3 cups cooked winter squash or pumpkin*
2 cups pastry wheat flour
1.5 cups unbleached all purpose flour
2 t soda
2 t salt
1 t baking powder
1 t nutmeg
1 t allspice
1 t cinnamon
1/2 t cloves
2 cups chocolate chips
1 cup walnut pieces

Directions

1. Preheat oven to 350.
2. With a mixer cream sugar and oil together.
3. Add eggs and pumpkin--mix well.
4. Sift together dry ingredients and add to mix slowly.*
5. Stir in chocolate chips and nuts by hand.
6. Pour into two well greased and floured 9x5 inch loaf pans.
7. Bake 1.5 hours or until a toothpick inserted in the center of the loaf comes out clean.
8. Let stand 10 minutes.
9. Remove from pan to cool.
10. Enjoy!

* I had pumpkin in the freezer, so it was plenty moist. If you find the batter is a bit dry, add water a little at the time to make it pourable. The original recipe calls for canned pumpkin and 2/3 cup of water, but I found I didn't need the water.