This chocolate chip pumpkin bread is very, very yummy. I made it with a sugar pumpkin I got at the farmer's market. One sugar pumpkin will get you enough puree to make two of these loaves, and you'll have a little left over.
To get the puree, preheat your oven to 400 degrees. Cut your sugar pumpkin (or pie pumpkin, as they're sometimes called) in half and scoop out the seeds and pulp. Reserve seeds for pumpkin seed-roasting! Oil a cookie sheet and place the pumpkin halves cut-side down. Bake for about an hour or until the skin appears to be bubbling up from the pumpkin meat and the cut sides are browning. Allow to cool until you can stand touching them and peel off the skin. Run the pumpkin through the food processor, and then pour into a fine mesh strainer. Allow to strain for as long as you can stand. The more liquid you get out, the better it will be.
Chocolate chip pumpkin bread
from Kitchen Sink
1 cup sugar
1 cup pumpkin puree, homemade or canned
1/4 cup canola oil
1/4 cup sour cream (full or low fat)
2 large egg whites, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi- or bitter-sweet chocolate chips
Preheat oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray.
Combine first 6 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into prepared loaf pans. Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.