Just had to share one more conference weekend favorite:

This recipe is from my mom and it is GOOD. Fall and pumpkin bread go hand-in-hand in my book. We always have a couple loves of this around to snack on during October General Conference. You can whip up the batter in just a few minutes and I think it’s way better than any pumpkin bread I’ve had from a bakery.

Put the following in a large mixing bowl:
1 15 oz can of canned pumpkin (about 2 cups)
3 cups of sugar
4 large eggs
1 cup canola or vegetable oil (I use 3/4 c. oil and 1/4 cup applesauce – I think it’s even better that way)

MIX TOGETHER until smooth, then add:
3 1/3 cups of flour, one cup at a time
1/2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp cloves
1/2 tsp nutmeg
(if you don’t have cloves and/or nutmeg, allspice also works well)

MIX TOGETHER, then add:
1 c. semi-sweet chocolate chips and fold them into the batter
Add 1/2 cup to 1 cup chopped walnuts or pecans if you like

Grease loaf pans. Put into 2 large loaf pans or 3 smaller loaf pans (fill about 2/3 of the way). Bake at 325 F for 60-70 minutes (until a fork or toothpick inserted in the center comes out with just a few crumbly bits of bread).