Whole Wheat Pumpkin Bread with Chocolate Chips
This is a variation of our whole wheat quick bread recipe. This whole wheat pumpkin bread with chocolate chips boasts the benefits of whole grain nutrition and contains less sugar than your favorite store bought or bakery versions.
Servings: 12 slices
Ingredients
- 1 ½ cups white whole wheat flour*
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup dark chocolate chips
- ½ cup toasted chopped pecans
- 1, 15-ounce can pure pumpkin
- ¼ cup packed brown sugar
- ¼ cup canola oil
- 2 large eggs
Instructions
- Preheat oven to 350° F. Prepare a 9x5 bread loaf pan with nonstick spray or parchment paper.
- In a large bowl, gently whisk flour, pumpkin pie spice, baking soda, baking powder, and salt. Add chocolate chips and pecans to flour mixture. Toss to evenly coat.
- In a separate medium bowl, whisk together pumpkin puree, brown sugar, oil, and eggs.
- Add pumpkin mixture to flour mixture. Using a spatula, fold ingredients just until moistened. Do not overmix.
- Pour batter into the prepared bread loaf pan. Bake 55-60 minutes or until slightly golden and a toothpick inserted into the middle comes out clean. Enjoy!
Notes
*Substitute 1 cup whole wheat flour and ½ cup all purpose flour.
If your oven runs hot, check the bread for doneness after 50 minutes. To check for doneness, insert a toothpick into the middle of the loaf. If it comes out clean, it’s done! If it’s not done but the top of the loaf is getting too dark, loosely cover with a piece of foil and return to the oven.