Pumpkin Chocolate Chip Bread

As we know too well, all pumpkin chocolate chip breads are not created equal. The first key in this recipe is part whole wheat flour Great Harvest style. The second key, while not Great Harvest style, is applesauce, which keeps it from being too greasy.

1 1/2 cups whole wheat flour
2 cups white flour
2 cups white sugar
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups canned pumpkin (or cooked and pureed)
1/2 cup vegetable oil
1/2 cup applesauce
4 eggs
1 teaspoon vanilla
2/3 cup water
1 1 /2 cups chocolate chips (the darker the better in my opinion)

1. Preheat oven to 350°F degrees and grease three 8x4 inch loaf pans.
2. In a large bowl whisk flours, sugars, baking soda, cinnamon, nutmeg, salt together then stir in chocolate chips; set aside.
3. In a medium bowl whisk together pumpkin, oil, applesauce, eggs, vanilla and water.
4. Using a big wooden spoon, stir wet ingredients into dry ingredients until combined. Do not overmix.
5. Divide batter between prepared pans and bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
6. Cool for 25 minutes in pans before turning out onto wire racks.

1 comment:

ash said...

Yes! It was about time a recipe for this bread made it to the ARB.