Double Pumpkin Bread

1 C. all-purpose flour

1 C. Whole Wheat flour

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. ground cloves

½ tsp. ground ginger

½ C. (one stick) butter, room temperature

½ C. sugar

2 large eggs

1 C. canned pumpkin

1 tsp. vanilla extract

½ C. sour cream

½ C. milk

½ C. chopped walnuts (If you're allergic to walnuts, increase the pumpkin seeds by about a half cup and leave out the nuts)

¾ C. + 2 tbs. roasted unsalted pumpkin seeds

1 C. chopped bittersweet or semi-sweet chocolate

Preheat oven to 325˚. Butter 9x5x3 loaf pan. Sift dry ingredients into bowl. With an electric mixer, beat butter until light. Gradually add the sugar while mixer is running. Add eggs one at a time, mixing between each. Beat in pumpkin and vanilla.

In a small bowl, whisk sour cream and milk together. Add the flour mixture and milk mixture to the butter mixture in 2 additions each, mixing after each addition.

Fold in nuts, pumpkin seeds, and chopped chocolate.

Transfer the batter to the pan. Smooth the top and sprinkle the 2 tbs. pumpkin seeds on top.

Bake until tester inserted into center of loaf comes out clean, about 1 hour 10 minutes. Cool in pan for 10 minutes. Turn onto rack. Cool completely.

Makes 1 loaf. Can be frozen or stored at room temperature in a plastic bag for 2-3 days.