Ingredients
3-3/4 cups all-purpose flour3-1/2 cups sugar1-1/2 teaspoons salt1-1/2 teaspoons baking powder1-1/4 teaspoons baking soda1-1/4 teaspoons ground cinnamon1 to 1-1/4 teaspoons ground cloves1/2 teaspoon ground nutmeg3 large eggs1 can (29 ounces) solid-pack pumpkin1-1/4 cups canola oil3 ounces unsweetened chocolate, melted and cooled1-1/2 teaspoons vanilla extract2 cups semisweet chocolate chips
Preparation
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.
Transfer to three greased 9x5-in. loaf pans. Bake at 350° 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.
