Once again, it's my favorite season here in Colorado...Fall (aka Autumn)!!!  I love when the weather turns brisk and cool, when the leaves on the trees give way to the beautiful colors underneath and begin to fall everywhere.  My thoughts turn toward bundling up in blankets and sweaters, and of baking scrumptious treats!  One of my all-time-favorite recipes for this time of year is chocolate chip pumpkin bread.  I made some Saturday, and my house smelled wonderful.  I then brought my "offering" to Sunday morning coffee fellowship and it was devoured quite quickly.  And again, I was asked for another recipe, and responded with, "it'll be on my blog"!  :)

Chocolate Chip Pumpkin Bread
1 3/4 c. all purpose flour
1 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1/2 c. (1 stick) unsalted butter, room temperature
1 1/4 c. sugar
3 large eggs, beaten
1 c. canned pumpkin
1 tsp. vanilla
1/3 c. milk
3/4 c. chocolate chips

1. Preheat oven to 350 degrees. Prepare the bottom & sides of loaf pan with butter & flour.
2. In medium bowl, sift together first 5 ingredients.
3. In large bowl, beat the butter until smooth. Add sugar and beat a little longer.  Then add the eggs and beat. Add the pumpkin and vanilla, beat some more.  Beat in flour mixture, alternately with the milk.  Finally, stir in the chocolate chips.  Pour into prepared pan and place on center rack in oven.  Bake for 55 minutes, or until completely cooked.  (You can insert a toothpick in the middle, and if it comes out clean, the bread is done.)