Pumpkin Chocolate Bread

This may seem like a strange combination but I think if you give it a try you will like it. This makes 3 large loves and they freeze well.

3 1/2 cups sugar

1 1/4 cups vegetable oil

3 eggs

1 29 ounce can pumpkin puree

3 1 ounce squares unsweetened baking chocolate, melted and cooled

1 1/2 teaspoons vanilla

3 3/4 cups flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 1/4 teaspoons ground cloves

2 cups semisweet chocolate chips

In large bowl, combine sugar and oil.  Add eggs, mix well.  Stir in the pumpkin, chocolate and vanilla, mix well.  Combine the dry ingredients, stir into the pumpkin mixture just until blended. Stir in chocolate chips.  Pour into 3 greased 9x5x3 loaf pans.  Bake at 350 for 55-65 minutes.

This is a TOH recipe. I have made it for about 10 years for every Thanksgiving.  It could also be used as a dessert, it is sweet and has a pound cake texture.