With temperatures still in the triple digits here in Texas, I wanted to make some Pumpkin bread, with hopes of encouraging a little fall weather to creep our way! It has been too hot and too dry for way too long down here. I haven’t been baking as much as I like because I hate heating the house up…but this week I just couldn’t help myself. I HAD to make my favorite Pumpkin (with dark chocolate chips) Bread! YUMMY. It may not feel like fall, but it tastes like it in my house this week.
Pumpkin Bread (with dark chocolate chips)
2.5 cups all-purpose flour
2 cups whole-wheat flour
1 Tbsp baking powder
2 tsp baking soda
2 tsp salt
2 large eggs PLUS 2 whites
2 cups packed brown sugar
3 cups unsweetened pumpkin puree (29 oz. can)
1/2 cup vegetable oil
1/2 bag-whole bag (11.5oz) Ghirardelli 60% cocao dark chocolate chips (depending on how chocolaty or caloric you want your bread!)
Preheat oven to 350 degrees F. In a large bowl, stir together flours, baking powder, baking soda and salt. In a separate bowl, whisk together eggs, egg whites, brown sugar, pumpkin and oil. Add the pumpkin mixture to the dry ingredients and mix until just combined. Add chocolate chips and mix in.
Turn the batter into TWO lightly oiled 9×5 inch loaf pans and smooth the tops. Bake for 50-60 minutes, or until the tops are golden brown and a cake tester comes out clean from the center. Let cool for 10 minutes in the pans on a rack. Turn loaves out and cool completely on the rack.
Makes 2 loaves!