Pumpkin Chocolate Quick Bread

YUM is all I have to say! I love this. I enjoyed a big chunk for breakfast this morning. When I was baking it last night, our apartment smelled SOOOO good. Go make it now for Thanksgiving.

Ingredients:

Nonstick cooking spray

1 cup semi-sweet chocolate chips

3 cups all-purpose flour

2 tsp. cinnamon

1 1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

1 3/4 cups granulated sugar

1 can 100% pure pumpkin

1/2 cup canola oil

4 large egg whites

Directions:

Preheat oven to 350*. Coat two loaf pans with nonstick cooking spray. (do this, trust me :])

Melt morsels in medium, microwave-safe bowl on high power for 1 minute. Stir. If not melted continue, microwaving at 10 to 15 second intervals. Stirring just until melted.

Combine flour, cinnamon, salt, baking soda and baking powder in large bowl. Stir well.

Whisk together sugar, pumpkin, oil, and egg whites in large bowl. Gradually stir in flour mixture. Add 1 1/2 cups pumpkin mixture to melted chocolate, stir to combine. Spoon half of pumpkin mixture into bottom of each prepared pan. Spoon pumpkin-chocolate mixture between pans. Top with remaining pumpkin mixture. Smooth down top.

Bake for 1 hour or until wooden pick inserted in bread comes out clean. (my oven took only 50 minutes so check early!) Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Source: Very Best Baking