Sweet Treat Tuesday-Pumpkin Chocolate Chip Bread

First, let me apologize for this picture. I took it after we had already begun eating the bread, and when it was completely dark outside. So, I had to use my flash, which in my opinion is never needed unless it's dark outside. But let me also tell you that this bread was so yummy!! I have a recipe for pumpkin chocolate chip muffins that is good, but this one tastes equally good and is slightly healthier, you know because it does contain some whole wheat flour in it. Since it's still pumpkin season, because for some reason I only like to eat pumpkin October-December, go make yourself a couple loaves of this yummy bread. And don't even think about omitting the chocolate chips!

Pumpkin Chocolate Chip Bread
from My Kitchen Cafe

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

Ingredients:
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans. I use nonstick spray.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs 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.

This bread tastes best when it has cooled completely for a few hours or even better the next day.

This bread freezes well. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.