I’m a big believer in using White Whole Wheat Flour whenever possible in my baking. I truly feel that it gives my baked goods a richer taste compared to All Purpose Flour much of the time!
I can never get enough of autumn flavors at any time of year, 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 White Whole Wheat Flour (I love King Arthur Baking’s White Whole Wheat)
2 Teaspoons Saigon 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 delicious without the chocolate chips too!
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