Instructions

1. Preheat the oven to 350 degrees. Spray 2 (9×5-inch loaf pans) with a non-stick spray. Set aside.
2. In a large bowl, whisk the flour, cinnamon, salt, and baking soda together until combined. In another large bowl, whisk the eggs until light and fluffy. Add sugar, pumpkin, and oil. Pour these wet ingredients into the dry ingredients and gently mix together with a wooden spoon or rubber spatula. Do not over mix. Gently fold in the chocolate chips.
3. Pour the batter into the prepared loaf pans. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. Check bread after 55 minutes. Be sure not to overcook bread.
   Note: If you are baking the bread in the mini loafs adjust the cooking time to half the amount for the larger loaf pan. For the mini loaf pans, cook 25 to 30 minutes. Also, to prevent too much browning on the top, cover loosely with aluminum foil halfway through baking.
4. Allow the bread to cool completely in the pan on a wire rack before removing and slicing. (Remember it taste better on day 2!) It will stay fresh in an airtight container for 5 days at room temperature or in the  refrigerator for up to 10 days. (I wouldn’t count on it lasting after the second day!!)