Chocolate Chip Pumpkin Bread

3 cups all purpose flour
2 t. ground cinnamon
1 t. salt
1 t. baking soda
4 eggs
2 c. sugar
2 c. cooked or canned pumpkin
1- 1/4 c. veggie oil
1 1/2 c. chocolate chips

In a large bowl, combine first four ingredients. In another bowl~ beat 'wet' ingredients. Stir that into dry ingredients just until moistened then fold in chocolate chips. Pour into two greased 8x4x2 loaf pans . Bake at 350 for 60-70 minutes or until toothpick inserted comes out clean. Cool for 10 minutes before removing from pan. Makes 2 loaves

Tidbit #1~ I just realized when writing this recipe out, that I accidently omitted the oil in this batch. It is still delicious and now is a bit better for us. See-it is HARD to mess this up!

Tidbit #2~ This recipe makes two loaves but of course, you can also make muffins (which Matt likes) or any combination there in.

Tidbit #3~ This is DELICIOUS DELICIOUS DELICIOUS served with cinnamon honey butter. To make that-DO NOT BUY THE CONTAINER AT THE STORE! Instead take a stick of softened butter (or you can use marg. if you prefer) and add to it honey and cinnamon to taste.) I didn't measure but to guesstimate, for one stick of butter I used between 1/8 and 1/4 c. honey and probably 1 teaspoon of cinnamon. If you use real butter, you will probably have to use a mixer whereas with marg. a spoon should mix it well.