Chocolate Almond Pumpkin Bread

This is just terrific- everyone who has tried it has just raved! There's something about the spice combination that makes this bread unlike any other I've tried. This is my husband's absolute fall favorite. It freezes well, too, if you happen to be able to snatch one of the loaves from the folks eating it. The recipe originally came from a friend, Barbie, who died much too young. I think of her each time I make it.

• Ready In: 1 hr 35 mins
• Serves: 24
• Yields: 2 loaves

Ingredients

• 1 1⁄2 cups sugar
• 1⁄4 teaspoon baking powder
• 1  teaspoon baking soda
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon allspice
• 1 2⁄3 cups flour
• 1⁄3 cup water
• 2  eggs
• 1⁄2 cup  salad oil
• 1  cup canned pumpkin puree
• 1  cup  semi-sweet chocolate chips
• 1⁄2 cup  toasted and chopped  almonds

Directions

1. Combine dry ingredients in a large mixer bowl (excluding the chocolate chips and nuts).
2. Add the water, eggs, oil and pumpkin; beat until thoroughly combined and smooth.
3. Stir in chocolate chips and nuts until well distributed.
4. Line two bread pans with foil and oil the foil.
5. Divide the batter between the pans and smooth the tops.
6. Bake in a preheated 350 degree oven for about 1 hour 15 minutes.
7. Test for doneness with a wooden pick.
8. Cool on a rack for about ten minutes before removing from the pan to finish cooling.
9. This keeps best in the refrigerator, and slices easiest when cold.
10. Hard to wait for this, though!