My 121st experiment: Calabasa bread loaves for Thanksgiving

The calabasa bread has been so well-received that I decide to have it as Thanksgiving gifts this year. So I am baking a few loaves at a time now.

Recipe: Calabasa chocolate chip bread (2 large loaves, 1 small loaf)

Ingredients:
- 2/3 cup smart balance light spread, melted
- 1+3/4 cups sugar
- 4 large eggs
- 2-3 cups cooked calabasa mashed
- 4 cup unbleached all purpose flour
- 1/2 tp tp baking powder
- 2 tp baking soda
- 1+1/2 tp kosher salt
- 3 tp Trader Joe's pumpkin pie spices
- 1 tp vanilla extract
- 1 cup chopped walnuts
- 1 cup chocolate chips

Procedure:
1. Sieve together flour, baking powder, baking soda, salt, pumpkin pie spices.
2. Mix together eggs, sugar, shortening, vanilla. Beat on low setting of electric mixer until fully mixed. Then add calabasa and mix well.
3. Add dry ingredients in 3 batches to the wet ingredients. Mix thoroughly before adding each new batch.
4. When mixture is well blended, add walnuts and chocolate chips.
5. Bake at 350F for 40-50 minutes until internal temperature is 190F and toothpick comes out clean.
6. Cool in pan for 15 minutes. Then turn out and continue cooling.
7. Wrap and let sit overnight before serving.

Results:
12:11pm, all ingredients to start with:

12:13pm, shortening (whipped spread):

12:18pm, eggs and sugar:

12:22pm, wet ingredients to be beaten:

12:28pm, wet ingredients stirred with fork, observe the bubbles formed by melted shortening:

12:28pm, dry ingredients to be sieved:

12:32pm, vanilla added:

12:34pm, wet ingredients beaten, dry ingredients sieved:

12:37pm, calabasa added to wet ingredients and mixed:

12:45pm, final batter after adding dry ingredients:

12:47pm, batter's height in large bowl:

12:47pm, chocolate chips and nuts added:

12:56pm, batter in three pans:

12:57pm, batters' heights:

12:57pm, to bake at 350F:

1:44pm, the mini loaf baked 47 minutes:

1:44pm, the mini loaf's height just out of pan:

1:48pm, internal temperature of mini loaf reaching 190F:

1:48pm, thermometer coming out of mini loaf mostly clean except for melted chocolate:

1:57pm, large loaf also reaching 190F:

1:57pm, thermometer coming out of large loaf clean:

1:59pm, heights of loaves:

1:59pm, tops of loaves:

2:59pm, loaves cooled and turned out:

3:11pm, bottoms of loaves:

Observations:
1. The fluidity of the batter needs to be just right as shown in the pictures.