Pumpkin Spice Quick Bread

with chocolate chips, and here's the recipe from verybestbaking.com.
I'll be giving this bread to my Aunt when I see her on Saturday. I'm sure she will be pleased, since she doesn't bake. It goes in the freezer for now.

Pumpkin Spice Quick Bread

3/4 cups all-purpose flour
1 cup LIBBY'S 100% Pure Pumpkin
3/4 cup firmly packed brown sugar
1/2 cup butter (we recommend Land O Lakes®) (1 stick) softened
2 large eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

PREHEAT oven to 350° F. Grease 9x5-inch loaf pan.

COMBINE flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl. Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed. Spoon batter into prepared pan.

BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

*Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

VARIATIONS:
Banana Bread: Prepare quick bread as directed above, substituting 3/4 cup sugar for brown sugar and 1 cup mashed bananas for pumpkin; omit pumpkin pie spice.

Banana Chocolate Chip Bread: Prepare quick bread as directed above. Stir 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels and 1 cup mashed banana into batter.

Pumpkin Chocolate Chip Bread: Prepare quick bread as directed above. Stir in 3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels into batter.

TIP: Wrap bread in plastic food wrap or aluminum foil. Refrigerate up to 3 days or freeze up to 3 months.