This recipe makes 4 loaves of bread or 4 dozen muffins. It can readily be halved for a smaller batch (use 3 eggs instead of 5). I think it tastes better the day after it’s made---when the flavors have mellowed some (as long as you store it in an airtight container overnight).
5 eggs, well beaten
3 cups sugar
2-1/2 cups canned pumpkin
2 cups vegetable oil
4-1/2 cups flour
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
4-1/2 teaspoons cinnamon
1-1/2 teaspoons nutmeg
1-1/2 teaspoons cloves
1 teaspoon ground ginger
3 cups semisweet chocolate chips
Cream eggs and sugar. Add pumpkin and oil. Mix well. In a separate bowl, combine dry ingredients; slowly add dry ingredients to the wet ingredients, combining thoroughly. Fold in chocolate chips.
FOR PUMPKIN BREAD:
Pour batter into 4 greased and floured 9" x 5" pans. Bake at 350° for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
FOR PUMPKIN MUFFINS:
Evenly portion batter into muffin pans, filling each well about 3/4 of the way full. Bake at 400° for 15-20 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.