Pumpkin Chocolate Chip Bread
Ingredients
Dry Ingredients
-
1 ⅓
cups
whole wheat pastry flour or white whole wheat flour
-
1
cup
old fashioned rolled oats
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground all spice
-
¼
teaspoon
ground nutmeg
-
¼
teaspoon
kosher salt
Wet Ingredients
-
2
large
eggs
-
½
cup
lightly packed brown sugar
-
2
tablespoons
melted and cooled coconut oil or light olive oil or canola oil
-
⅓
cup
non-fat milk or unsweetened almond milk or soymilk
-
1 ¼
cups
pumpkin purée
Add-ins
-
⅔
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a 9x5-inch baking pan.
- In a medium bowl, whisk together the dry ingredients.
- In a separate large bowl, beat the eggs, brown sugar, and oil until combined.
- Add the milk and pumpkin to the egg mixture and mix until well combined.
- Gently stir the dry ingredients into the wet ingredients until just combined.
- Fold in the chocolate chips.
- Pour the batter into the prepared pan, smooth the top, and sprinkle with oats and chocolate chips.
- Bake for 45 to 50 minutes until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring to a cooling rack.
Nutrition Facts (estimated)
Servings
10 slices
Calories
243
Total fat
8g
Total carbohydrates
38g
Total protein
6g
Sodium
20mg
Cholesterol
33mg
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