Pumpkin Chocolate Chip Bread
A dense and perfectly pumpkin bread studded with semi-sweet chocolate chips for a fall treat you can't resist.
- 2 ½ cups white flour
- 1 cup whole wheat flour
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup brown sugar
- 1 15 oz. can pumpkin puree (not pie filling)
- *1 cup canola or vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- 1/2 cup water
- 1 1/4 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, baking soda, cinnamon, nutmeg, cloves, and salt together. Set aside.
In a medium bowl, whisk together sugars, canned pumpkin, oil, eggs, vanilla, and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil.
*Subbing half the oil out for applesauce works wonderfully if you want to make it a bit lighter.
Adapted from Mel's Kitchen Cafe