Kris' Pumpkin Bread with Chocolate Chips
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour (King Arthur's)
- 1 tbsp. ground cinnamon
- 1 tbsp. ground nutmeg
- 2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 (15-oz.) can 100% pure pumpkin
- 1 cup canola oil (or applesauce)
- 2/3 cup water
- 1 tsp. vanilla extract
- 4 large eggs
- 1 cup semisweet chocolate chips
Preheat oven to 350 degrees. Spray three 9x5 inch loaf pans with cooking spray and set aside.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a stand mixer combine sugar, pumpkin, canola oil, water, vanilla, and eggs. Mix until smooth.
Slowly blend in flour mixture. Fold in chocolate chips. Evenly divide batter between the three loaf pans.
Bake for 60 minutes, or until browned and a toothpick comes out clean. Remove loaves from oven and cool in pans on a wire rack for 15 minutes. With a knife, go around the bread to loosen the loaves. Removes from pan and cool completely before slicing.
*You can store in the freezer for later, since this makes a lot of bread.*