Sunday, April 22, 2018

Whole wheat pumpkin chocolate chip bread

A fantastic oil- and butter-free whole wheat pumpkin chocolate chip bread that you can snack on or gift to family and friends. You'll want to double this recipe!
My family and I just got back from an amazing spring break to Maui. The last time I was visiting the Hawaiian islands, I was pregnant with Addie and there for our babymoon. It was awesome to be able to take her to the place we love so very much.

While we were there, we went on a whale watching tour, ate tons of fantastic food and relaxed on the beaches. My husband and father-in-law got to play some golf at Kapalua as well.
The return flight home was going to be an overnight one, so I knew that we'd all be exhausted once we landed. I baked this bread ahead of our trip so that we'd have something to eat in the mornings other than cereal and breakfast bars.

I froze this a few days before our trip and simply thawed it on the countertop once got home. I was happy to have had this homemade bread waiting for me. Even though it was previously frozen, it was still fantastic. And of course I made this slightly healthier by eliminating the oil and butter from the recipe.


Pumpkin chocolate chip bread
  • 1 and 1/2 cups white whole wheat flour (can substitute with all-purpose)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 3/4 cup chocolate chips of choice
Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.

In a large bowl, whisk together the flour, cinnamon, salt and baking soda.

In a medium sized bowl, mix together the sugars, pumpkin, and applesauce. Transfer this to the large bowl with the dry ingredients. Gently fold everything together until a few dry streaks remain. Fold in the chocolate chips.

Transfer the batter to your prepared loaf pan and bake in your preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.

Allow the bread to cool before slicing and serving.

Leftover bread should be stored in an airtight container in the refrigerator and will keep for several days.

Yield: One 9"x5" loaf; about 8-12 servings

Source: Adapted from Taste of Home


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