PUMPKIN CHOCOLATE CHIP BREAD

Ingredients:

2 1/2 c white flour

1 c whole wheat flour

3 c sugar

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 (15 oz) can pumpkin puree (not pie filling)

1 c canola or veg oil

4 lg eggs

2/3 c water

1 c semi-sweet choc chips

Preheat oven to 350*. Grease 2 9x5" loaf pans or 3 8x4" loaf pans.

In large bowl, mix flours, sugar, soda, cinnamon, nutmeg & salt together. Set aside.

In med bowl, whisk together pumpkin, oil, eggs and 2/3 c water until well combined and stir into dry ingredients, just until moistened and no dry streaks remain. Stir in choc chips. Pour batter into pans.

Bake 60-70 min or until toothpick comes out clean. Remove from oven & let sit for 10-15 min. Turn bread out onto a wire rack to cool completely.

*This bread freezes beautifully. After cooling, wrap bread in layer of plastic wrap & then a layer of aluminum foil. Freeze up to 2 months.