Stephanie March, editor of Minneapolis St Paul Magazines food coverage is joining me on the show today. She has a great blog at www.minneapolisstpaulmagazine.com

Here is Stephanie March's Chocolate Chip Pumpkin Bread recipe she made after putting her 5 year old on the scholl bus for the first time. Nothing like comfort food.

CHOCOLATE CHIP PUMPKIN BREAD

• 3/4 c. sugar
• 3/4 c. brown sugar
• 1/2 can (8 oz.) pumpkin puree
• 1/2 c. vegetable oil
• 1/3 c. water
• 2 eggs
• 1 c. all-purpose flour
• 3/4 c. whole-wheat flour
• 2 tsp. cinnamon
• 2 tsp. nutmeg
• 1 tsp. ground cloves
• 1 tsp. ground cardamom
• 1 tsp. baking soda
• 1/2 tsp. salt
• Dark chocolate chips

Preheat oven to 350. Grease a loaf pan, or use muffin cups if you'd like. In a large mixing bowl, combine sugars, pumpkin, oil, water, and eggs. In a separate bowl, whisk together flour, spices, baking soda, and salt. Slowly add the dry mix to the pumpkin batter, mixing well. Stir in the chocolate chips. Pour batter into prepared pan, loaf pans will take approximately 45 minutes, muffin pans approximately 30 minutes. Check for doneness when a skewer comes out clean. Cool for 15 minutes in pan, then tip onto rack. Give to smiling child when he disembarks bus after first day of school.