Whole Wheat Pumpkin Chocolate Chip Bread
This bread is soft, light, moist, flavorful, just sweet enough that it needs no icing.
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Whole Wheat Pumpkin Chocolate Chip Bread
This bread is soft, light, moist, flavorful, just sweet enough that it needs no icing.
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| Servings | Prep Time |
| 2loaves | 10minutes |
| Cook Time |
| 1hour |
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Ingredients
- 6tbsp buttermelted
- 1/4cup coconut oilmelted
- 1 1/2cups cane sugar
- 2 eggs
- 1 & 1/2tsp cinnamon
- 1cup pumpkin puree
- 1tsp vanilla
- 1tsp Salt
- 1tsp baking soda
- 2tsp baking powder
- 2cups fresh milled floursoft white (Packed in cup)
- 2/3cup water
- 1cup 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.