Pumpkin loaf

breakfast with Stephanopoulos

The pumpkin loaf, it is DI-vine. I altered it a bit (because that's how I roll) and so this is my take on it:

INGREDIENTS
2 cups white sugar (I will be using cane sugar)
1 (15 ounce) can pumpkin puree
1/2 cup vegetable oil

1/2 cup fresh ground flax seed (it substitutes 1:1 for oil, did you know that? I didn't!)
2/3 cup water
4 eggs
2 1/2 cups all-purpose flour (actually, I might have forgotten the 1/2 cup, I got distracted)
1 cup wheat flour

1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/4 cups miniature semisweet chocolate chips (After I measured 1 cup, there was just a bit more left, so I tossed it all in...and really, it could have used even more!)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans (the original recipe said 3, but I found it just made 2, sort of flat, not filled to the brim loafs...next time I'm gonna make it in just one, so it has that puffy, super-full look)

In a large bowl, combine sugar, pumpkin, flaxseed, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips. Fill loaf pans 1/2 to 3/4 full.

Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans. (I never wait this long, we dug in about 15 minutes after it came out of the oven)

Slice and eat. Or warm up and spread some cream cheese on top. Or some peanut butter. I like it for breakfast (the chocolate chips don't count due to the healthful benefits of canned pumpkin!)

Let me know if you make it!