Sometimes it feels as though I am always the last one to get into the holidays, by the time the holiday comes and goes I am just about ready to celebrate! Someday I will get the swing of things…maybe! At any rate I made some Pumpkin bread this week and I must admit that it was quite tasty so I wanted to share the recipe with you. I also need to confess that by the time I finally finished making the bread (it took awhile because in the middle of making it I realized that I had no flour, dinner needed to be finished and the kiddos were getting restless) I was having a sinking spell and felt like I needed something more along the lines of chocolate rather than pumpkin bread. Alas, the Pumpkin Bread was ready for the oven so I did what any other non rational person would do and I just threw in some chocolate chips. Brad looked at me as though I was off my rocker asking if the recipe called for that. I assured him that it did not call for chocolate chips but I needed their to be chocolate chips in the bread. It actually turned out quite well if I do say so myself (a few other have said so as well, you don’t have to take my need for chocolate as thinking it taste good). Enjoy!!!

Pumpkin Bread (with optional chocolate chips thrown in for sinking spells)

2 2/3 cups sugar
2/3 cups shortening
4 eggs
1lb. can of pumpkin
2/3 cup water or milk
2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cloves
1tsp. cinnamon
3 1/3 cups flour

Cream sugar and shortening. Add eggs, pumpkin and water. Sift dry ingredients (of course I did not sift…another confession) and add to the pumpkin mixture. Pour into two 2 quart greased loaf pans.
Bake 1 hour at 350 degrees.