this punkin bread i made

is in fact more of a pumpkin cake.
 and the ultimate sign that fall is looking us straight in the eye.
{but calling it bread makes me feel less bad about eating 12 pieces in one day} 
...and sweet cheeses i love fall
i love sweaters and scarves and not feeling like i should be at an outdoor bar every night. i love beginning the fiscal year, cloves, and the pumpkin water ice at rita's. but you know what is also silly: i love spring, too. and summer, and winter. seasons rock so much! but i also love california, and its year-round warmness. so therefore... everything rocks! except rain. 
i digress. 
here's the recipe for the above pumpkin bread:
ingredients: 1/2 a can of pumpkin puree + 2 eggs + 1/2 cup vegetable oil + 1/3 cup water + 1 1/2 cups sugar + 1/2 teaspoon grated fresh ginger + 1 3/4 cups all-purpose flour + 1 3/4 cups whole wheat flour + 1 teaspoon baking powder + 3/4 teaspoon salt + 1/2 teaspoon cinnamon + 1/2 teaspoon nutmeg + 1/4 teaspoon allspice +  1 cup chocolate chips 
clues: mix together the pumpkin + eggs + oil + water + sugar + ginger. in a separate bowl, mix together the rest of the ingredients. combine the two. bake in a greased 7 x 3 loaf pan at 350 for 50ish minutes.