Chocolate Chip Pumpkin Bread

Favorite Pumpkin Chocolate Chip Bread
(From Sunset Magazine)

Prep and Cook Time: About 1 ¼ hours
Makes: 2 loaves, about 10 servings each.
Notes: You can store this bread airtight at room temperature up to 3 days or freeze up to 3 months.

2 cups all-purpose flour
1-¼ cups firmly packed dark brown sugar
1 cup granulated sugar
1-cup chocolate chips, (can be substituted with coarsely chopped walnuts or pecans)
½ cup raisins (optional)
1 ½ teaspoons baking soda
1-½ teaspoons ground cinnamon
1-¼ teaspoons ground nutmeg
¾ teaspoon salt
¾ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon ground ginger
3 large eggs
1 ¾ cups mashed pumpkin
¾ cup vegetable oil

1.) Preheat oven to 350 degrees (325 convection)
2.) In a large bowl, mix flour, brown sugar, granulated sugar, nuts/and or chocolate chips, raisins, baking soda, cinnamon, nutmeg, salt, cloves, allspice, and ginger until well blended.
3.) In another bowl, whisk together eggs, mashed pumpkin, and oil until well blended.
4.) Add wet ingredients to flour mixture and stir just until well blended.
5.) Bake until bread pulls from pan sides and a wooden skewer inserted in center of thickest part comes out clean, 50 to 60 minutes. Let bread cool in pans on a rack for about 15 minutes. Cut around outside edges of bread and invert onto racks. Cool thoroughly.