Chocolate Chip Pumpkin Bread

INGREDIENTS

1 1/2 cups all-purpose flour

1 1/4 tsp. non-aluminum baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground cloves

1 1/2 cups pumpkin purée

1/3 cup oil

1/3 cup non-dairy milk

1 tbsp. ground flax seed

1/2 cup granulated sugar

1/2 cup brown sugar

3/4 cup semi-sweet or dark chocolate chips or chunks

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Lightly oil an 8.5 x 4.5 - inch pan and line with parchment paper.

3. In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In a large bowl, whisk together the pumpkin, oil, milk, flax, and sugars until smooth. Pour the dry mixture into the wet and mix until just combined. Fold in the chocolate. Pour the batter into the prepared pan and smooth the top.

4. Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool in pan for 10 minutes, then remove and place on cooling rack to cool completely.

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