⅔cup dark chocolate chips (or semi-sweet if dark is not your thing)
Instructions
Move rack to bottom ⅓ of oven and preheat 350ºF. Grease a 9X5 loaf pan.
Combine flour, baking soda, cinnamon, ground cloves, nutmeg and salt in a large bowl. In a separate bowl whisk eggs and sugars together. Add pumpkin, vanilla, oil and cider - stir wet ingredients until combined.
Pour wet ingredients into dry and stir until just combined. Fold in chocolate chips.
Pour batter into prepared pan and bake for 55 to 65 minutes. Start checking for a toothpick to come out clean (can have a few crumbs) at around 50 minutes. Allow to cool completely in pan on a wire rack. Tastes great day of but really, really, really good 2 days after baked. Keep in airtight container for up to a week.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/10/14/pumpkin-chocolate-chip-bread/