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October. The weather is turning cooler and the leaves are starting to turn beautiful shades of orange and red. One of my favorite things to do is sit out on my deck with a cup of hot tea. This is also a great time of year to experiment with the abundance of delicious fall flavors. Even if you’re not an avid tea-drinker, I highly suggest that you get into the spirit of the season and give one a try. And my favorite pairing with tea this time of year is Pumpkin Chocolate Chip bread. Although I wouldn’t classify this as a low fat recipe, a little indulgence during the season is always a treat! Enjoy!

Pumpkin Chocolate Chip Bread

Ingredients:

• 3 cups white sugar
• 1 (15 ounce) can pumpkin puree
• 1 cup vegetable oil
• 2/3 cup water
• 4 eggs
• 3 ½ cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 ½ teaspoons salt
• 1 cup semi-sweet chocolate chips (I use milk chocolate chips)

Directions:

Preheat oven to 350 degrees. Grease and flour three 9 x 5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, baking soda, and salt. Fold in chocolate chips. Fill pans ½ to ¾ full. Bake for one hour or until an inserted knife comes out clean. Cool on wire racks before removing from pans.