Chocolate Chip Pumpkin Bread

I love baking this bread in fall. The aroma is mouthwatering, and the chocolate chips add so much to an all-time favorite.

—Vicki Raboine, Kansasville, WI

PREP: 15 MIN. • BAKE: 45 MIN. • MAKES: 4 MINI LOAVES (6 SLICES EACH)

• 1 cup packed brown sugar
• 1 cup sugar
• ⅔ cup butter, softened
• 3 large eggs, room temperature
• 2 ⅓ cups all-purpose flour
• 1 ½ cups canned pumpkin
• ½ cup water
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1 tsp. salt
• ½ tsp. ground cloves
• 2 cups semisweet chocolate chips

1. 1. In a bowl, cream sugars, butter and eggs. Add flour, pumpkin, water, baking soda, cinnamon, salt and cloves. Mix thoroughly. Fold in chocolate chips.
2. 2. Pour into 4 greased and floured 5 ¾x3x2-in. loaf pans. Bake at 350° for 45 minutes or until breads test done.

1 SLICE: 239 cal., 10g fat (6g sat. fat), 37mg chol., 258mg sod., 37g carb. (26g sugars, 2g fiber), 3g pro.