My favorite flavor in the fall for baking is PUMPKIN! Anything from Pumpkin bread, bars, and cookies to smoothies.
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
1 TBSP pumpkin pie spice
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 to a whole bag (11.5oz) Ghirardelli 60% cocoa dark chocolate chips (depending on how chocolatey or caloric you want your bread!)
Preheat oven to 350 degrees F. In a large bowl, stir together flours, baking powder, baking soda, salt and spices. 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!
