Pumpkin Chocolate Chip Bread

A friend had given me this recipe a couple years ago and, I'm sorry to say, I'm just now getting around to trying it. It smelled delicious. I've tweaked the baking temperature because the outer edges were much too done before the middle was barely set. I'd also recommend baking it with a flower nail in the center for the same reason. It was okay. I took it to a playgroup and it was a total hit with the kids.

Pumpkin Chocolate Chip Bread
(Original recipe from Taste of Home)

3 c all purpose flour
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
4 eggs
2 c sugar
2 c canned pumpkin
1 1/2 c vegetable oil
1 1/2 c semi-sweet chocolate chips

Preheat oven to 325 F. Grease two loaf pans. (I suggest greasing a flower nail and placing it in the center of each pan as well.) Combine flour, cinnamon, salt, and baking soda. In a separate bowl, beat the eggs, suar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. Pour into pans. Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes then remove from pans and cool on a wire rack.
Makes 2 loaves.