whole grain pumpkin chocolate chip bread

this whole grain pumpkin chocolate chip bread is so easy to pull together and provides a dose of fiber and vitamins A & E with each bite!

When I was meal prepping this weekend I wanted to put a different fruit or vegetable in every item I made Owen.

One of the things that I made him were these whole grain pumpkin peanut butter pancakes and as such, I had some leftover pumpkin!

I made Ollie some pumpkin peanut butter dog treats and then whipped up this batch of whole grain pumpkin chocolate chip bread!

I love baking with pumpkin because it adds such a nice moistness to the baked goods.

On top of that, pumpkin offers up fiber, vitamin C and antioxidants, including beta-carotene and other carotenoids, making it a nutrient-dense add-in!

I personally love to slather it with peanut butter (if you’ve never tried the peanut butter/chocolate chip/pumpkin combo, you have to get on it ASAP. It is amazing) but you can also serve it with a big glass of milk (my husband’s favorite!).

This bread makes a great snack, dessert or even breakfast if you like something sweet in the morning.

whole grain pumpkin chocolate chip bread

• Author: Cait
• Prep Time: 10
• Cook Time: 60
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf 1x
• Category: bread

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Description

this whole grain pumpkin chocolate chip bread is so easy to pull together and provides a dose of fiber and vitamins A & E with each bite!

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Ingredients

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• 1 stick of butter, room temperature (or defrosted until soft)
• 1/3 cup granulated sugar
• 2/3 cup + 4 tablespoons packed brown sugar (light or dark)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree
• 2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 1/4 teaspoons pumpkin pie spice *(see note)
• 3/4 cup chocolate chips

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Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs, one at a time then add vanilla extract and pumpkin, continuing to beat until all ingredients are combined.
3. In a separate mixing bowl, add flour, baking soda, baking powder, salt and pumpkin pie spice, whisking to ensure ingredients are well combined.
4. Add dry ingredients to wet and fold gently using a rubber spatula to combine.
5. Pour batter into prepared pan and bake for 60-70 minutes or until a toothpick or cake tester inserted in center comes out clean.
6. Cool on a wire baking rack for 15 minutes then take a knife and insert it all around the outer edges to ease removal from the pan.

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Notes

* If you don’t have pumpkin pie spice, combine 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground cloves and 1/4 teaspoon ground ginger

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