This is my second pumpkin chocolate chip bread that I have on my website. I have gone back and forth between the two. They are both fantastic and just a little different. This past year I have made this one a little bit more and have come to really enjoy it. My kids love it as an after school snack and nothing says holidays more then pumpkin bread.
Ingredients:
- 2 1/2 cups (12.5 ounces) white flour
- 1 cup (5 ounces) whole wheat flour (white wheat preferred)
- 3 cups (22.5 ounces) granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1/2 cup canola, vegetable, avocado or melted coconut oil
- 1/2 cup applesauce
- 4 large eggs
- 2/3 cup water or buttermilk
- 1 to 2 cups semi-sweet chocolate chips
Directions:
Preheat the oven to 350 degrees F. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain.
Stir in the chocolate chips. Pour batter in prepared pans.
Bake the bread for 50 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.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.
