Make a small batch of 1 part sugar to 1 part ground cinnamon in a small bowl or small Tupperware. Mix/shake until the cinnamon and sugar are well blended. Save for the last step of the pumpkin bread directions; use only the amount you feel comfortable using and save the rest.
CHOCOLATE CHIP PUMPKIN BREAD DIRECTIONS:
Preheat oven to 350 degrees.
Mix dry ingredients (flour, both sugars, baking soda, baking powder, cinnamon, nutmeg) in a large bowl until well blended.
Adding one at a time, add the pumpkin puree, eggs, vegetable oil, water, and vanilla to the dry mix, stirring in between each new ingredient. Mix in the ¼ cup mini chocolate chips last, until well blended.
Pour evenly into two 9? x 5? standard bread loaf pans. Or, you can also use this batter to make one loaf and 24 mini muffins.
Sprinkle remaining 2 Tablespoons of mini chocolate chips over the top of the loaves, and then sprinkle the cinnamon sugar mix evenly over the top of loaves.
Bake at 350 degrees for 45-55 minutes, or until a toothpick test comes out completely clean.