We got this recipe from the Wednesday, October 1, 2008 Food section of the Ann Arbor News. It was an article about cooking with pumpkins by Susan Barnes. It makes a very dense, moist cake, but if it weren’t for the chocolate chips, the flavor would be completely unremarkable. Next time I make it (it’s going to be around for at least another day or two, as the recipe makes 2 loaves), I’m going to add more seasoning to it. Possibly pumpkin pie spice.
Now, the relative blandness of the bread could be because we used canned pumpkin, and not the oven roasted pumpkin puree from earlier in the article, but how often is the average person going to be able to get roasted pumpkin puree?
Pumpkin Chocolate Chip Bread
1 cup vegetable oil
2 2/3 cups sugar
4 large eggs
2 cups pumpkin puree
2/3 cup water
3 1/3 cups unbleached 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
1 1/2 cups semisweet chocolate chips
Preheat the oven to 350 degrees.
Cream together the oil and sugar in a large bowl. Beat in the eggs, pumpkin and water.
In a separate bowl, combine flour, baking powder, baking soda, salt and nutmeg. Whisk together until well blended. Stir flour mixture into pumpkin mixture until just mixed. Stir in vanilla, nuts and chocolate chips.
Spoon the batter into two lightly greased 9″ x 5″ loaf pans and bake for one hour or until a toothpick stuck into the center of the loaves comes out clean. Let the bread cool completely in the pans, then remove and wrap the loaves well in plastic wrap and put in the fridge overnight before serving.
Makes two loaves, about 16 slices each.
We didn’t wait the recommended amount of time before serving. 
When the first loaf was room temperature, we cut into it. At the time I’m writing this, we haven’t cut into the second loaf, so I don’t know if it does taste better after sitting for a while.
Per Serving (excluding unknown items): 243 Calories; 12g Fat (42.9% calories from fat); 3g Protein; 33g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 197mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
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