A Pinterest recipe to share–i tweaked it with 1 C whole wheat instead of 3 1/4 C all purpose
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2 1/4 cups all purpose flour
1 C whole wheat flour
2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
2 teaspoon baking soda
2 teaspoon salt
1 3/4 cups pumpkin puree (15 ounce can)
1 cup vegetable oil
3 cups sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup water, room temperature
1 1/2 cups (12 ounce) semisweet chocolate chips
Directions:
Preheat the oven to 350 degrees F. Grease and flour two 9×5 inch loaf pans.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt. Set aside.
In another large bowl, whisk together the oil and pumpkin puree. Add the sugar and whisk to combine. Add the eggs, one at a time, followed by the vanilla extract and water. Stir in the chocolate chips with a rubber spatula.
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide between the two prepared loaf pans and bake for 1 hour and 15 minutes, rotating the pans halfway through baking time, and test with toothpick. Do not overbake.* Transfer pans to a wire rack to cool for 10 minutes, then remove from pans and cool completely on wire rack.
*I like to say “do not overbake” often since I am convinced that many recipes are 5 minutes too long. Cupcakes, quick breads, muffins, and cookies especially…so when in doubt, turn your timer for less time and start checking the goods with your toothpick or cake tester.
