Pumpkin Chocolate Chip Bread:
7.5 oz. of 100% pure pumpkin (half a 15 oz. can)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
3/4 cup water
1 3/4 cups brown sugar
1/2 vegetable oil
2 large eggs, lightly beaten
1 3/4 cup flour
1 tsp. baking soda
3/4 tsp. salt
1/2 bag semi sweet chocolate chips

Heat oven to 350
Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom (about 3 minutes). Transfer to a medium bowl, whisk in water, brown sugar, oil and eggs, until smooth.

In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Gently stir in chocolate chips.

Scrape batter into 3-4 miniature loaf greased pans (or one 9-inch pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.