Pumpkins are filling up the stalls at farmers markets, which is one reason why the State Farmers Market will hold its Great Pumpkin Contest this Thursday.

I've always wanted to be a little bit more adventurous with my use of pumpkin, but have never quite gotten past the basics of pumpkin pie and pumpkin bread.

But this recipe is an old standby I use all the time when I have to bring a dessert somewhere or just feel like baking. It's even better when you add chocolate chips.

I found it years ago when I was working in Mount Airy, N.C. Mount Airy is (or at least was at the time) home to children's wear maker Spencer's. While I lived there, I picked up a copy of a thick cookbook with recipes by Spencer's employees. 

The recipe for pumpkin bread is a winner.

Pumpkin Bread

3 1/2 cups flour
2 tsp. baking soda
1 1/2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup vegetable oil
4 eggs
2/3 cup water
2 cups pumpkin
3 cups sugar
1 cup chocolate chips (not in the original recipe but makes it really yummy.)

Sift dry ingredients together. Mix pumpkin, water, oil and eggs together. Pour into dry mixture and mix well. Add the chocolate chips. Pour into 2 greased loaf pans. Bake at 350 degrees for 1 1/4 hours. Let cook and remove from pans.

Looking for more recipes? Go to www.trianglemom2mom.com/eat and check back here every Wednesday.