Chocolate Chip Pecan Pumpkin Bread
all purpose flour
pumpkin pie spice
[15 oz] can 100% pure pumpkin
pure vanilla extract
semi sweet or milk chocolate chips
toasted pecan pieces
Preheat the oven to 350°F. Spray  9 x 5 x 3 loaf pans with baking spray. [i.e Bakers Joy]
In a large bowl sift together all of the dry ingredients.
In a separate bowl, whisk together all of the wet ingredients.
Add the wet mixture to the dry ingredients and mix until thoroughly moistened. This can easily be done by hand.
Add the mix-ins and stir until evenly distributed. If you prefer to use only pecans or only chocolate chips, the recipe will still work. If only adding one increase the amount to 1 1/2 cups.
Divide the mixture evenly between the two pans, and bounce the pans on the counter a couple of times to settle the batter.
Bake for 60-70 minutes. Test the center with a toothpick for doneness before removing to a rack to cool. Look for moist crumbs for the best results.
Cool in the pans for 30 minutes, then remove and cool completely on a cooling rack.
To toast the pecan pieces: Arrange in a single layer on baking sheet and roast at 350 degrees for 6-8 minutes. Cool completely before adding to the batter.