It's shocking to me that I've never posted this recipe, but I've searched high and low and it's nowhere to be found on my blog! Until now . . .
My mom made this pumpkin chocolate chip bread and I don't know where she got the recipe from. I'm sure it's elsewhere online, but this was the recipe I got from her. She made it as a loaf (therefore, this recipe is for the loaf version), but when I was in college and wanted to make this, I think I only had muffin pans, which is why I started making them that way. Also, they take a little less time to make. I really do prefer it in loaf form, so you can slice it, heat it and spread a little butter on it. Which I guess you can do with the muffins, but it's just not the same.
I also always double the recipe below and make two loaves or two pans of muffins. Trust me on this one . . . you'll thank me later.
Mix these ingredients well:
3/4 cup pumpkin (NOT pumpkin pie filling . . . regular pureed pumpkin)
1 cup sugar
1/2 cup butter
1/2 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1 tsp cinnamon
Mix these ingredients in a separate bowl and then add gradually to the wet mixture until everything is combined:
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
Once everything is combined well to form a batter, add the chocolate chips. The recipe calls for 3/4 cup - which would be 1 1/2 cups if your doubling the recipe - but when I double the recipe, I add at least 2 cups. Probably a little bit more. The moral of the story: Add chocolate chips until you have your desired amount.
Pour into a 9 x 5 loaf pan (or 2 - 9 x 5 loaf pans) and bake at 350. I think for around 50 minutes to an hour for loaves. More like 25 - 30 minutes for muffins. You know . . . until a knife comes out clean.
Here's a picture from a few years ago. Enjoy!