Pumpkin Chocolate Loaf

• 3-3/4 cups all-purpose flour
• 3-1/2 cups sugar
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons baking powder
• 1-1/4 teaspoons baking soda
• 1-1/4 teaspoons ground cinnamon
• 1 to 1-1/4 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 can (29 ounces) solid-pack pumpkin
• 1-1/4 cups canola oil
• 3 ounces unsweetened chocolate, melted and cooled
• 1-1/2 teaspoons vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips

1. In a large bowl, combine the flour, sugar, salt, baking powder, baking soda, cinnamon, cloves and nutmeg. In another large bowl, whisk the eggs, pumpkin, oil, chocolate and vanilla. Stir into dry ingredients just until moistened. Fold in chips.
2. Transfer to three greased 9x5-in. loaf pans. Bake at 350u0b0 for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Wrap and freeze for up to 6 months.

flour, sugar, salt, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, eggs, solidpack pumpkin, canola oil, chocolate, vanilla, chocolate chips

Taken from www.tasteofhome.com/recipes/pumpkin-chocolate-loaf/ (may not work)