Pumpkin and chocolate: so happy together

Here's what you make with your leftover pumpkin from the soup recipe. (You see, I buy the large cans of pumpkin puree.) Pumpkin bread with chocolate chips is scrumptious. I'm always in need of a good chocolate fix, and this hits the spot. I use half whole wheat flour so I feel even better about chowing down.

THE RECIPE:

1 3/4 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. ginger
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. canned pumpkin
1 c. chocolate chips

Cream butter and sugar. Add eggs, pumpkin and dry ingredients. Then add chocolate chips. Bake in greased bread pan at 350 degrees for 50 minutes. Makes one loaf.

If you want to further sweeten the deal, try this glaze:

1/2 c. powdered sugar
1/8 tsp. nutmeg
1/8 tsp. cinnamon
1-2 Tbsp. orange juice