October 11: The Best Whole Wheat Pumpkin Bread with Chocolate Chips

I know that "the best" may seem like a prideful exaggeration, but trust me, it really is THE BEST. And if you don't believe me, take it from my pickiest eater child, who exclaimed:

"Oh man!! Mom!! This is awesome!!"

So, put this yumminess in the oven to warm up your house on a crisp, chilly day, like today! I promise, if autumn had a taste, this would be it!

Note: The amount of pumpkin in this recipe will create a little bit of gooeyness on the bottom of the loaf due to some settling, which I happen to love! What is "pumpkin" bread without a lot of pumpkin, after all? If you don't, just use less pumpkin.

The Best Whole Wheat Pumpkin Bread with Chocolate Chips
{makes 1 9x5 inch loaf}

2 eggs, beaten
1/3 cup whole milk
1/2 cup coconut oil, melted {or one stick butter}
1 15 oz. can pumpkin
1/2 cup pure maple syrup
1 teaspoon pure vanilla extract 
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon each of ground cloves, allspice, ginger, & nutmeg
{or sub 1 teaspoon pumpkin pie spice}
1/2 cup milk chocolate chips, optional
{but seriously, is chocolate ever really optional??}

Preheat the oven to 325 degrees F. Coat your loaf pan with coconut oil or butter, whichever you prefer. Combine all the wet ingredients. Combine the ingredients in a single bowl in the order they're mentioned--no wet, dry, folding, mixing nonsense. Then stir in the chocolate chips. The batter will be thick, so after you scrape it into the loaf pan, level out the top with a spatula. Bake for 1 hour and 30 minutes or until center is cooked through. Let cool about ten minutes before removing from the pan.

For less fat content, you can substitute applesauce for the coconut oil/butter. And note that, as with all whole/real food recipes, it's best to use organic ingredients as much as possible.


And use the Pinterest button below to save it for later.