This Whole Wheat Chocolate Chip Pumpkin Bread uses White Whole Wheat Flour, which provides a super satisfying and hearty flavor without being overly “wheat-y”!
(If you only have All-Purpose Flour on hand or would prefer to make it that way, it will still be tasty!)
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!
Ingredients:
- 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
- 4 Eggs
- 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!
Directions:
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
Enjoy!
