Pumpkin Chocolate Chip Bread

Adapted from The Joy of Cooking

Makes two 9x5 loaves

Preheat the oven to 350.

Grease your loaf pans.

Whisk together:

1 cup whole wheat flour

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

2 teaspoons salt

3 teaspoons pumpkin pie spice

In a small bowl, combine:

2/3 cup soy milk (or regular milk, if you prefer)

1 teaspoon vanilla

Beat in a large bowl for two minutes or so:

2/3 cup applesauce (or 6 tablespoons butter, softened)

2 cups sugar

2/3 cup packed brown sugar

Beat in one at a time:

4 large eggs

Add and beat on low speed until just blended:

1 150z can canned pumpkin 

Fold in:

1 1/2 cups mini chocolate chips

Pour batter into the pans and bake until toothpick comes out clean--about 1 hour. Let it cool in the pan for ten minutes before flipping it out onto a rack to finish cooling.

You can use 2 cups roasted, pureed pumpkin (or sweet potatoes) in place of the canned pumpkin, but I haven't tried that yet. And I find that this is best stored in the fridge after the first day.