I’m a big believer in using whole grains whenever possible in my baking. It outranks all-purpose flour in its fiber content, vitamin content, & its more stabilizing effect on blood sugar. I honestly feel like they give my baked goods a richer taste as well, & am a life-ling convert!
I can never get enough of fall flavors year round, & 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-time companion, or an after-dinner treat, this bread is the perfect way to pack some vitamin A into your day!
3 cups whole wheat flour (I really like the organic “white-whole wheat” variety from King Arthur Flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
4 eggs (or your favorite vegan substitute)
2 cups canned pumpkin
1 1/2 cups canola oil
Just under 2 cups of cane sugar (or other variety of your choice)
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