Pumpkin Chocolate Chip Bread

*Adapted from The Joy of Cooking.

You can make this bread with any cooked mashed winter squash, including butternut & butterkin squash, or sweet potatoes. I like to double it and freeze one loaf for later. It freezes beautifully and everyone loves this!

Here's how to get the *pumpkin puree from your butternut or butterkin squash. (Most canned pumpkin is actually butternut squash because it's sweet and less stringy!)

*For pumpkin puree: cut any winter squash in half. Place cut side down in a baking pan with about 1/2 - 1 inch of water in bottom. Bake at 350 until pierced tender with a fork, about 35-45 minutes. Let cool slightly and then scrape out flesh with a spoon and puree in food processor. Measure any unused portion into 1 or 2 cup measures and freeze for soup, pie, bread, etc.

Preheat oven to 350. Grease a 9 by 5 inch loaf pan.

Whisk together thoroughly:

1 1/2 c. unbleached all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. baking soda

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. baking powder

Combine in another bowl:

1/3 cup milk (or water)

1/2 tsp. vanilla

In a large bowl, beat until creamy, about 30 seconds:

6 tbsp. unsalted butter, softened

Gradually add and beat on high until lightened in color and texture, 3-4 minutes:

3/4 - 1 cup sugar, rapadura, or coconut sugar, etc.

Beat in 1 at at time:

2 large eggs

Add and beat on low speed until just blended:

1 cup pumpkin puree*

Add flour mixture to wet mixture, gently mixing with a spoon or spatula until just combined. Fold in:

1 cup chocolate chips (can substitute 1/2 c. raisins and 1/2 c. walnuts here)

Spread batter into greased pan. Bake about 1 hour, until toothpick inserted into center comes out clean. Let cool in pan for 5-10 minutes before un-molding to cool completely.