Pumpkin Chocolate Chip Bread

2 cups flour2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon baking soda

¼ teaspoon ground cloves

¾ cup chocolate chips (other options: walnuts, raisins)

1 cup packed brown sugar

1/3 cup butter, softened

2 eggs

1 cup canned pumpkin

¼ cup milk

¾ cup chocolate chips (other options: walnuts, raisins)

Preheat oven to 350 degrees. Butter an 9x5x3-inch loaf pan.

In a mixing bowl stir together flour, baking powder, salt, ginger, baking soda, cloves and chocolate chips*; set aside. In a large mixer bowl beat together brown sugar and butter till well combined; beat in eggs. Add pumpkin and milk; mix well. Add flour mixture to sugar-pumpkin mixture, mixing until combined.

Pour batter into prepared loaf pan and bake for 55-60 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack. For best flavor, wrap and store overnight before slicing.

*Many recipes mix these in after the batter is complete, but I heard somewhere that if the chips are coated in flour, they are less likely to sink to the bottom while cooking.