spiced pumpkin chocolate chip loaf

i wish i didn't procrastinate so much. the weekend before halloween we carved pumpkins with friends. that same satuday, we drove to my parents for my mom's halloween party & spent the night. both were planned weeks in advance. yet somehow, that saturday morning, i left myself way too many things to do: pack overnight bags for me & the baby, wash a load of diapers, buy pumpkins to carve, and make some kind of food to bring both to parties. this loaf cake fit the bill perfectly. i whipped it up in no time first thing in the morning, did laundry and packed bags while it baked, showered while it cooled, and since it makes two loaves, had the perfect amount for both parties. i plan to make christmas stockings this year. let's hope they're done in time.

spiced pumpkin chocolate chip loaf
adapted from baked: new frontiers in baking
1 hour 30 minutes, makes 2 loaves

3 1/4 cups all purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons baking soda
2 teaspoons salt
about 2 cups pumpkin puree (one 15 ounce can)
1 cup vegetable oil
3 cups sugar
4 eggs
1 teaspoon vanilla extract
1 1/2 cups mini chocolate chips

1. preheat your oven to 350F. butter two loaf pans and dust them with flour. if you skip or skimp on this step, your loaves will stick to the bottom, trust me. set aside.
2. in a medium bowl, whisk the dry ingredients: flour, spices, baking soda, and salt.
3. in a large bowl, whisk the pumpkin, oil, and sugar until combined. whisk in the eggs and vanilla. stir in the chocolate chips.
4. pour the dry ingredients into the wet and fold to combine. be careful not to overmix.
5. divide the batter equally between the two pans. bake about 1 hour and 15 minutes, or until a toothpick comes out clean. cool in the pans for 15 minutes before inverting the loaves on a wire rack to cool completely.