The good, the bad and well it is pretty ugly

  I had that baking urge bad today so I decided to test out a cake recipe for my sons birthday next week. I don't know that I have EVER had a cake so bad in all of my life. It barely had any taste except yuck. It was dry and wouldn't stay together for me to put buttercream on it. It was so hideous in fact that I will not subject you all to look at it!
  I had to have some success today so I baked some more. I love the Fall and with it being so hot I wanted to claim a little bit of that delightful season by making some of my Pumpkin Chocolate Chip Bread. Yum! There's something about the smell of pumpkin and cinnamon in the air....no Scentsy required! After my epic fail chocolate cake recipe I am so glad that I decided to go this route. haha Enjoy!

Pumpkin Chocolate Chip Bread:

Makes: 32 servings
Yield: 2 regular loaves and 2 mini loaves

Prep: 20 mins Bake: 350°F 55 mins

Ingredients:

         3 cups sugar

1 cup cooking oil

4 eggs

3 1/3 cups all purpose flour

1 1/2 tsp salt

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp pumpkin pie spice

2/3 cup water

1 15oz. can pumpkin

2 cups chocolate chips

Nuts may be added if desired

Directions
1. Grease your loaf pans and set aside. In a very large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set aside.
2. In a large bowl combine flour, baking soda, salt, cinnamon, pumpkin pie spice and nutmeg. Add flour mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Stir in chocolate chips Spoon batter into prepared pans.
3. Bake in a 350 degree F oven for 55 to 65 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.