Pumpkin Bread

I made this pumpkin bread yesterday and it is officially my favorite recipe.  The kids really love it too.  Originally it was supposed to have chocolate chips in it, but I left them out.  I am "trying" to be healthy.  Kind of.

Pumpkin Chocolate Chip Bread

adapted from melskitchencafe.com

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

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

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

2 cups pumpkin puree (not pie filling)

1 cup vegetable oil

4 large eggs

2/3 cup water

1 cup semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F. Grease two 9x5-inch loaf pans or three 8x4-inch loaf pans.

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, if using. 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.