The recipe for my famous Pumpkin Bread. I know you're laughing at that, but there is a young man in the Marine Corps who, when he comes home on leave, requests this for Sunday school, and then chooses the seat closest to the food. He literally eats IT ALL in the 50-minute class. If you take this to one church potluck, you will never be able to show up with anything else again. People will ask why you didn't bring THE PUMPKIN BREAD. You've been warned.
Combine in a bowl:
2 2/3 C. all-purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
Cream with a mixer:
1 C. butter (or margarine if you prefer trans fats to saturated fats)
2 C. sugar
4 eggs, 1 or 2 at a time
Add dry ingredients alternately with a 15-oz. can of pumpkin. Stir in 1 C. chocolate chips last.
Divide batter evenly between two greased 8x4 loaf pans (This is the size you don't have. Don't worry—I've used other sizes and it works fine. Just watch the time you bake them for.)
If you don't have picky eaters, you could add some chopped walnuts too. Someday the picky eaters will all leave home, and Ben and I will have nuts in everything.
Be thankful ~
Edited to add times. If you use the 8x4, it's supposed to take about an hour. I use smaller pans (maybe 7x3?) and bake them for 40 minutes. Add another 15 or so for larger pans. Test with a cake tester or toothpick.