Chocolate Chip Pumpkin Bread

When the calendar turns to October, I've got one thing on my mind: pumpkins!  Whether we're carving them, toasting their seeds, or baking, this plump orange fruit is our favorite!  This fall I decided to add a little flair to our pumpkin bread by incorporating apple cider and semi-sweet chocolate chips.  We added extra oil to keep the inside extra moist and took out the milk, for a golden crispy crust.  And it wouldn't be a pumpkin dessert without adding a blend of spices-nutmeg, cinnamon, and all-spice to name a few!  So, I hope this put you in the mood for pumpkins and fall as much as it did for us.  A nice cold glass of apple cider always goes nicely with a slice of this spicy Chocolate Chip Pumpkin Bread.  Here's the recipe:
Ingredients: 2 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 cup brown sugar; 2 tsp. baking powder; 1/4 tsp. baking soda; 1/8 tsp. sea salt; 1 tsp. cinnamon; 1/4 tsp. nutmeg; 1/8 tsp. all-spice; 1/4 tsp. ginger; 1 cup vegetable oil; 2 eggs; 1/4 cup apple cider; 1 tsp. vanilla; 1 cup semi-sweet chocolate chips.

Directions: Preheat oven to 350 degrees.  Grease a 9x5 inch loaf pan or spray with cooking spray.  In a medium size mixing bowl, combine the flour, both sugars, baking powder, baking soda, sea salt; and spices.  In another medium size mixing bowl, combine the eggs, oil, apple cider, and vanilla.  Add the wet ingredients to the dry ingredients.  Gently stir until combined.  Mixture will still be a tad lumpy.  Fold in the chocolate chips.  Place the batter into the loaf pan. Bake for 1 hour.  Check with a toothpick to ensure it comes out clean when inserted into the center.  Bake for 5 additional minutes if necessary.  

When finished baking, remove from oven and cool for 10 minutes.  Run a knife around the edge of the bread.  Invert onto a serving dish.  Allow bread to cool completely before slicing.