When the bright orange pumpkins first make their way into my local grocery stores, my first thoughts go to making pumpkin bread, however I do use canned pumpkin which of course is available year round. This recipe makes is an absolutely wonderfully moist and delicious bread. And with the addition of a few chocolate chips who can resist? This bread also freezes well if you want to save one loaf for later, just wrap tightly in plastic wrap or foil. For a non-vegan version, see my recipe for Pumpkin Bread.