Using up the final jars of pumpkin

Time to use up that pumpkin I canned last year before I can more for this year. Here's my favorite way to use up the pumpkin and satisfy my chocolate craving at the same time.

Chocolate Pumpkin Nut Bread

1 2/3 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 cup sugar (usually I substitute brown sugar or sucanat)
1/2 cup oil
2 eggs
1 cup pumpkin
1 cup mini chocolate chips
1/2 cup toasted chopped nuts (optional)

Beat sugar, eggs, and oil. Add dry ingredients. Add pumpkin. Stir in chocolate chips and nuts. Bake in a greased loaf pan at 350 for 1 hour. Let cool for 15 minutes. Remove from pan. Makes 1 loaf.

I usually double it and don't add in the nuts. I never have pumpkin pie spice. Here is the substitute I use:

1 teaspoon of pumpkin pie spice = 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg.