Every summer, the campers of Saltash Mountain Camp host a booth at Fair selling homemade bread and spreads and a few different versions of that renowned beverage; SAM Dew. Although I cannot divulge a single ingredient in SAM Dew (a closely held secret passed down for many years), I can give you the recipe for our second most popular offering, Pumpkin Chocolate Chip Bread.
Why do we serve this particular bread at Fair? To be honest, it’s because at the end of the summer there’s usually a few #10 cans of pumpkin and half a bucket of chocolate chips leftover in the SAM pantry. I’m assuming you don’t want to make 16 loaves, so I’ve scaled it down to a more reasonable 2.

Pumpkin Chocolate Chip Bread

Ingredients
5 1/2 cups flour (a mix of white and whole wheat)
2 tablespoons baking powder
1 1/2 cups brown sugar
Tiny pinch of salt
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon cloves
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A stick of melted butter
4 eggs
1 15 oz can of pumpkin
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A 12 oz bag of chocolate chips

Instructions
Combine dry ingredients and mix well.
Combine wet ingredients and pour into the center of dry ingredients.
Mix just enough, but no more.
Stir in the chocolate chips.
Scrape into two greased loaf pans or one large cake pan.
Bake 45 minutes to an hour, or until a butter knife comes out clean when inserted into the center.

Notes
This bread holds up well to being frozen.
For extreme decadence, spread a slice with maple cinnamon cream cheese.

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