Pumpkin is a staple in my kitchen in the fall, but I’ve been making this quick bread year-round for years.

The combination of pumpkin and chocolate never fails to raise eyebrows, but if you try it, you too will become a believer. It’s equally delicious with butter or cream cheese, served for breakfast, dessert, or a snack.

Pumpkin chocolate chip bread is an example of a quick bread, which uses baking soda and/or baking powder as leavening (as opposed to yeast). When working with quick breads, avoid overmixing. Mix by hand until the batter should be just combined; 40 strokes is a good rule of thumb.

I love that that this recipe makes two loaves. I typically give one as a gift, but it also freezes well. To do so, wrap first in plastic wrap, then foil, and then place in a freezer-grade zip-top plastic bag. To thaw, remove the plastic wrap layer, re-wrap in foil, and place in a warm oven.

Pumpkin Chocolate Chip Bread

Adapted from Cooking Light

Makes 2 loaves, 16 slices each

1 3/4 c sugar
2 c canned pumpkin (1 15-oz can)
1/2 c canola oil
1/2 c vanilla pudding
4 large egg whites
3 c flour
2 tsp cinnamon
1 1/4 tsp salt
1 tsp baking soda
1 c semisweet chocolate chips

Preheat oven to 350 degrees. Coat two 8″ x 4″ loaf pans with cooking spray.

In a large bowl, combine sugar, pumpkin, oil, pudding and egg whites, stirring well with a whisk. In a medium bowl, combine try ingredients (through baking soda). Add flour mixture to pumpkin, stirring until just moist. Stir in chocolate chips.

Spoon batter into prepared loaf pans. Bake at 350 degrees for 70-75 minutes, until a toothpick inserted in the center comes out clean. Place pans on a wire rack and cool for 10 minutes. Slide a knife around the inside of the pans and remove the loaves. Cool completely on a wire rack.