pumpkin chocolate chip bread
Print Recipe

Whole wheat pumpkin chocolate chip bread

A fantastic oil- and butter-free whole wheat pumpkin chocolate chip bread that you can snack on or gift to family and friends. You'll want to double this recipe!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Servings: 12
Author: Eva Bakes

Ingredients

  • 1 and 1/2 cups white whole wheat flour can substitute with all-purpose
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 3/4 cup chocolate chips of choice

Instructions

  • Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x5" loaf pan and set aside.
  • In a large bowl, whisk together the flour, cinnamon, salt and baking soda.
  • In a medium sized bowl, mix together the sugars, pumpkin, and applesauce. Transfer this to the large bowl with the dry ingredients. Gently fold everything together until a few dry streaks remain. Fold in the chocolate chips.
  • Transfer the batter to your prepared loaf pan and bake in your preheated oven for about 60 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool before slicing and serving.

Notes

Leftover bread should be stored in an airtight container in the refrigerator and will keep for several days.
Source: Adapted from Taste of Home