Pumpkin Bread with Chocolate Chips and Millet

I am a little bit obsessed with pumpkin... okay maybe a lot obsessed. Pumpkin puree starts out looking kind of gross and like carrot baby food, but baked into things, it's amazing. Pumpkin bread is definitely my favorite way to eat it. It's delicious without anything in it, but adding in chocolate chips and millet makes it even better.
This bread is super moist, as most pumpkin bread, and the spices are great. Chocolate chips and millet make it even better. Millet is a strange but delicious thing. It's in bird seed, but is a common grain in other countries. Super delicious and crunchy, so don't be weirded out over it!

These loaves also freeze very well, so you don't have to eat it all at once.

Pumpkin Bread with Chocolate Chips and Millet
Adapted from Joy the Baker inspired by this recipe.
1/2 cup unsalted butter, melted and cooled slightly
1/2 cup vegetable oil
1 cup light brown sugar, packed
1/2 cup dark brown sugar
4 large eggs
2 teaspoons vanilla extract
3/4 cup milk
1 15 oz can of pumpkin puree
1 1/2 cups white whole wheat flour
1 1/4 cups whole wheat pastry flour
1/2 cup flax seed meal
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 cup raw millet
2 cups semi-sweet chocolate chips

Raw sugar for sprinkling

Grease two loaf pans and preheat oven to 350.

Whisk together butter, oil, sugar, and eggs. Add in vanilla, milk, and pumpkin. Whisk or beat well until fully combined. Set aside.

In a separate bowl, whisk together flours, flax meal, salt, baking soda, and spices. Stir in millet. Make a well in the center of the dry ingredients and pour in wet ingredients. Fold together, then fold in chocolate chips. Pour into to loaf pans and pour raw sugar liberally over the top. Bake about 1 hour, or until a toothpick comes out clean. Cool in pans for about 15 minutes before removing from pans and cooling completely on wire racks.