Whole Wheat Pumpkin Chocolate Chip Bread

Happy October!!!

To celebrate the incoming of one of the best months of the year I made this.

It’s moist, chocolatey, and completely guilt-free.

I think this is my new motto.  Guilt-free & Fabulous.

Diets are for the birds.  I refuse to deny myself of things like pumpkin bread.  It just wouldn’t be fall without pumpkin bread, pumpkin pie and pumpkin muffins around here.

There is a way you can eat your pie and not feel like you should eat celery for 2 days.  

When splurging on sweets:

(notice I said “when” instead of “if” – I think we all need to allow ourselves a little treat now and then) 

1. Do it Sometimes.  Make sweets an occasional treat – not an everyday occurrence.  Around here we only bake sweets on the weekends.
2. Make them yourself.  The cakes, pies, and desserts from a grocery store are fully processed and loaded with chemicals.  They are usually going to use white (processed) flour that is saturated with insecticides.
3. When you bake, use the best ingredients you can get your hands on.  This includes: freshly milled flour, farm-fresh eggs, organic cane sugar, real butter, coconut oil, etc.  Although you are splurging, the food will still be filled with fiber, whole grains, and tons of vitamins & minerals.

This pumpkin chocolate chip bread recipe is packed with healthy food and our family agrees that it’s one of the best things in fall.

Although this simple pumpkin bread is fabulous.  And these pumpkin muffins are superb.  The Pumpkin Chocolate Chip bread takes first place around here.

I made 2 loaves this weekend and they are gone.  (the recipe makes 2 10-inch loaves)

Melt butter & coconut oil in a large bowl.

Whisk in the sugar, eggs, pumpkin, salt, vanilla, and cinnamon.

Dump in the flour.  Be sure you pack the flour into the measuring cup.  When baking with fresh-milled flour it needs to be packed.  It is much lighter and fluffier than the stuff sitting on the grocery store shelves.

Add the baking powder and baking soda on top of the flour and then whisk it in.

Whisk in the water.

Lastly, add the cup of mini chocolate chips.  If you don’t have the mini chips you can use large ones.  But they tend to sink to the bottom of the bread during baking.  The mini chips stay suspended in the dough.

Evenly pour the batter into 2 10-inch (greased & floured)  loaf pans.

Bake 350 degrees for about 1 hour (until a toothpick comes out clean).

Let the loaves cool in the pan for 10 minutes before removing.

Tastes just like fall! 

XO,

Candi

Print Recipe

Whole Wheat Pumpkin Chocolate Chip Bread

This bread is soft, light, moist, flavorful, just sweet enough that it needs no icing.

Course

bread, Dessert

Cuisine

breads & baked goods, Dessert

Prep Time

10 minutes

Cook Time

1 hour

Servings

loaves

Ingredients

• 6 tbsp butter melted
• 1/4 cup coconut oil melted
• 1 1/2 cups cane sugar
• 2 eggs
• 1 & 1/2 tsp cinnamon
• 1 cup pumpkin puree
• 1 tsp vanilla
• 1 tsp Salt
• 1 tsp baking soda
• 2 tsp baking powder
• 2 cups fresh milled flour soft white (Packed in cup)
• 2/3 cup water
• 1 cup mini chocolate chips

Course bread, Dessert Cuisine breads & baked goods, Dessert Prep Time 10 minutes Cook Time 1 hour Servings loaves Ingredients 6 tbsp butter melted 1/4 cup coconut oil melted 1 1/2 cups cane sugar 2 eggs 1 & 1/2 tsp cinnamon 1 cup pumpkin puree 1 tsp vanilla 1 tsp Salt 1 tsp baking soda 2 tsp baking powder 2 cups fresh milled flour soft white (Packed in cup) 2/3 cup water 1 cup mini chocolate chips

Recipe Notes

Heat oven to 350 degrees.

Melt butter & coconut oil in a large bowl. Whisk in the sugar, eggs, pumpkin, salt, vanilla, and cinnamon.  Add the flour.  Be sure you pack the flour into the measuring cup.  Add the baking powder and baking soda on top of the flour and then whisk it in.

Whisk in the water.

Lastly, add the cup of mini chocolate chips.

Evenly pour the batter into 2 10-inch (greased & floured)  loaf pans.

Bake 350 degrees for about 1 hour (until a toothpick comes out clean).  Let cool in pans 10 minutes before removing.

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