This chocolate chip pumpkin bread is perfect for fall baking, and makes a delicious snack or even breakfast! I like that it bakes two loaves, so I can slice, portion out, and freeze some for school snacks for my sons. It's adapted from a Cooking Light recipe, but is no longer "light" exactly--it is easy, tasty, and kid-approved.
Makes 2 loaves
3 cups flour (sometimes I use up to half whole wheat)
2 teaspoons cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
2 cups sugar
2 cups pumpkin (I use canned--make sure it's pumpkin, not pie filling)
1/2 cup grapeseed oil (or canola oil)
1/2 cup sour cream or plain yogurt (I usually use sour cream)
4 large egg whites
1 cup chocolate chips
Preheat oven to 350 degrees F. Grease two 8 x 4 inch loaf pans. Combine flour, cinnamon, salt, and baking soda in a bowl and whisk to mix. Combine next five ingredients (sugar, pumpkin, oil, sour cream, and egg whites) in a large mixing bowl. Whisk. Add dry ingredients to wet and stir to combine. Add chocolate chips and fold in. Spoon batter into pans. Bake in preheated oven for 1 hour 15 minutes. Cool 10 minutes in pans, remove from pans, and cool completely on cooling rack.