One of my sweet friends, Lisa, served us this delicious pumpkin bread when we were over at their house for a playdate. I asked for the recipe, and was surprised to find out that it’s made out of 100% whole wheat flour! It’s dense, but in a good satisfying way. It also has some cornmeal in it, which gives a wonderful crunch to the bread. Although the weather doesn’t feel like fall here, I’m embracing fall flavors and recipes, and can’t wait to start making pumpkin everything 🙂
Start by mixing together the dry ingredients in one bowl.
Then, cream the butter and sugar. Add in the canned pumpkin, eggs, and water. Then slowly add in the dry ingredients and mix just to combine. Fold in the chocolate chips and place in a greased loaf pan.
This pumpkin bread tastes like pumpkin pie in cake form with all the wonderful spices: ginger, nutmeg, cinnamon, and cloves!
This is definitely a keeper for this fall season!
Whole Wheat Pumpkin Chocolate Chip Bread
Makes 2 loaves
2 and 1/2 c. whole wheat flour
1/2 c. cornmeal
2 t. baking soda
1 t. ground ginger
1 and 1/2 t. ground cinnamon
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
2/3 c. unsalted butter, at room temp.
1 1/4 c. sugar
2 c. pumpkin puree or canned pumpkin
2/3 c. water
1 c. chocolate chips
Preheat over to 350 degrees. Grease and flour 2 loaf pans. Stir together dry ingredients (flour through salt). In separate bowl, cream together butter and sugar. Add in pumpkin, eggs, and water and beat to combine. Add dry ingredients just until blended. Stir in chocolate chips. Pour into two prepared pans and bake until skewer inserted in center of loaf comes out clean, 60-65 minutes. Cool in pans 10 min, then turn onto wire rack to cool completely.
What are some of your favorite fall flavors?