I’m a big believer in using whole wheat flour whenever possible in my baking. While it outranks all-purpose flour in its nutritional content, I honestly feel like it gives my baked goods a richer taste as well, and am a life-long convert!
I can never get enough of fall flavors year round, and this pumpkin bread is such an easy way to transport me back to my favorite season. Whether it’s for an easy breakfast on the go, an afternoon coffee companion, or an after-dinner treat, this bread is the perfect way to sneak some vitamin A into your day!
3 cups whole wheat flour (I love King Arthur Baking’s White Whole Wheat)
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups canned pumpkin
1 1/2 cups canola oil
Just under 2 cups of cane sugar
1.5 or 2 cups of chocolate chips (depending how chippy you like it!) . If you’re not a chocolate fan, it tastes just as delicious plain!
Preheat the oven to 350 degrees
Mix the dry ingredients together in a medium bowl
Beat the wet ingredients together in a large second bowl
Beat the dry ingredients into the wet ingredients
Stir in the chocolate chips
Split the mixture between 2 greased loaf pans
Bake for between 50-60 minutes, or until a toothpick comes out clean