It is SOOOOO Pumpkin time!

This was one of my first posts, but truly worth sharing. I got it from a M.E> Home Companion eons ago and I make so many I keep bags of the dry ingredients in baggies all ready to go. srsly.

Want to make the best Pumpkin Bread EVER?
This recipie makes 2 loaves at a time and only uses on can of pumpkin! It's very much like cake!
...and even if you have never thought of adding the chocolate chips - DO IT!!!! Its sooo Fabulous, you'll make it for Thanksgiving, and Christmas, and just beacuse. I promise. Fruitcake's honor.

Hints: also add 1tsp Cinnamon and use Dark Chocolate chips - they taste better with the pumpkin! ( no really, and if your chicken, you have 2 breads, so give one some and the other none, geeesh!)

Emmy's Pumpkin Bread
2/3 cup shortening or 1 cup vegetable oil

2 2/3 cups sugar
4 large eggs
2 cups (or one can) pumpkin (not pumpkin pie filling)
2/3 cup water
3 1/3 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon nutmeg
1 teaspoon vanilla
1 cup chopped walnuts or pecans
1 1/2 cups chocolate chips

In a large bowl, cream together the shortening or oil and the sugar. Beat in the eggs, pumpkin and water. Add the flour, baking powder, baking soda, salt, nutmeg, and vanilla, stirring to blend, then mix in the chips and nuts.

Spoon the batter into two lightly greased 9 x 5-inch loaf pans. Bake the bread in a preheated 350°F oven for 1 hour, or until a cake tester inserted in the center of the loaf comes out clean. Remove the bread from the oven, and cool it on a wire rack. When it's completely cool, wrap it well in plastic wrap, and store it overnight before serving.

If desired, just before serving, drizzle with an icing made of 1 cup confectioners' or glazing sugar, 2 tablespoons melted butter, and 1 tablespoon milk. ( I have not done this, i don't think it needs more sugar!)