Can opener needed.

I've been busy with life and making pumpkin chocolate chip bread {TWO times in ten days, that's right}. I had to share the recipe because this bread is so deliciously good and it is also very easy to make. The hardest part is having to wait over an hour to sink your teeth into a hunky slice of bread :) 

INGREDIENTS:
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree {not pie filling}
1 cup canola or vegetable oil {I used ½ cup oil and ½ cup applesauce instead}
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

DIRECTIONS:
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely and ENJOY!

So if you were wondering about the title of this blog post, these pictures should help explain it. The second time I made the bread, Paul had taken our can opener to work with him so he could open a can of chili for his lunch. I obviously needed the pumpkin from the can so I used other resources in the kitchen and made a hole big enough to get most of the pumpkin out of the can. All I can say is that it was quite an experience. Now I know to check to make sure I have all the ingredients I need AND to make sure I have all the kitchen "tools" I need before I start baking.