everything pumpkin

We planted two pumpkin plants in our garden and this is the only pumpkin that is growing and it happens to be hanging on the fence. We are hoping it doesn't fall and break open, so I think I am going to cut it down soon. But I check on it every once in a while and the stem is so strong. We will try growing them again next year and hopefully we'll get more than one.
Pumpkin Spice Bread:
7.5 oz. of 100% pure pumpkin (half a 15 oz. can)
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
3/4 cup water
1 3/4 cups brown sugar
1/2 cup vegetable oil
2 large eggs, lightly beaten
1 3/4 cup flour
1 tsp. baking soda
3/4 tsp. salt
1/2 bag milk chocolate chips
Heat oven to 350
Heat pumpkin, cinnamon, nutmeg and cloves in a small saucepan over medium heat until steamy. Stirring continuously, cook until pumpkin is stiff and starts to stick to the pan bottom (about 3 minutes). Transfer to a medium bowl, whisk in water, brown sugar, oil and eggs, until smooth.
In a separate bowl, whisk together remaining dry ingredients, then fold into the pumpkin mixture until just combined. Gently stir in chocolate chips.
Scrape batter into 3-4 miniature loaf greased pans (or one 9-inch pan). Bake until firm and golden brown, about 50 minutes for miniature loaves and about 70 minutes for a large loaf.