Chocolate Chip Pumpkin Bread

I currently have 6 open bags of chocolate chips. SIX. And they're all different- white, milk, semisweet, mini, etc. I decided it was time to use some of them up because honestly this is insanity! I remembered this pumpkin bread recipe and decided to whip it up since I had all of the ingredients on hand. I halved the recipe to yield just one loaf because I don't have two loaf pans. This came out really well. It's moist and light with a nice blend of contrast between the cinnamon and chocolate. Quite tasty if I do say so myself.

I checked my bread after about 55 minutes and the skewer (I used wooden skewers since it's longer than a toothpick) came out perfectly clean. I checked it in 4 areas because I didn't get how it could be done 20 minutes early. They all came out clean so I took it out for fear of over baking it. Ehhh- the bottom is SLIGHTLY undercooked so even though my toothpicks came out clean I wish I had let it keep going. It won't kill us (or I certainly hope not!) but I wish I had trusted the cook time.

Source: Adapted from Cooking Light

Ingredients:

2 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup buttermilk
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup milk chocolate chips
Cooking spray

Preparation:

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.