Learn how your comment data is processed. Stir in chocolate chips. Fold pumpkin and chocolate chip mixture into dry ingredients and stir until just moist. Add in the eggs, one at a time, beating well after each addition. When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. Whole Wheat Pumpkin Chocolate Chip Bread. © 2020 Handmade Charlotte. Remove from oven when it passes the toothpick test. You may also enjoy our Pumpkin Chocolate Chip Muffins. Fold pumpkin and chocolate chip mixture into dry ingredients and stir until just moist. Preheat oven to 350º. When I make this loaf, I use 1 cup of AP flour and 2/3 cup whole wheat flourTo make your pumpkin chocolate chip bread: Preheat your oven to 350ºF, and spray your loaf pan with non-stick spray. But not this year! Remove from pan and store in an airtight container. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Whisk the wet ingredients (pumpkin puree, eggs, oil and syrup). By the way, if you’re looking for a pumpkin chocolate chip cake recipe rather than a loaf, I have a fantastic recipe right here. She specializes in kids’ crafts and activities, easy recipes, and parenting. Pour the batter into a loaf pan sprayed with non-stick spray and bake for one hour. |, Handmade Charlotte - Sweet Recipes + Happy Crafts for Kids, 2 ½ cups whole wheat flour blend (1 ¼ cups whole wheat flour, 1 ¼ cups all-purpose flour), 1 cup almond milk (regular will work as well), 1 ½ cups semisweet chocolate chips, divided. Also, I added in some dark chocolate chips and pumpkin seeds. I also use mini chocolate chips and almost always add 1/4 -1/3 cup hemp seeds or flax meal. Next up, in a medium bowl, whisk the melted coconut oil, eggs and pumpkin together. Go for virgin coconut oil. Sift flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg together in a large bowl. It’s moist and delicious, and a great way to use up that last cup of leftover pumpkin purée. Whenever I make pumpkin cookies, I follow up with a loaf of this bread. Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch … Guilt-free & Fabulous. In fact, I’ve made it three times in the past month. I do something similar…..I also reduce the sugar by 1/3 cup in muffin and loaf recipes with no problem. After a week of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use- and the result is absolute perfection.. Pumpkin: There is a TON of pumpkin in this pumpkin bread recipe! When I was meal prepping this weekend I wanted to put a different fruit or vegetable in every item I made Owen. Pumpkin Bread, Pumpkin Chocolate Chip Bread, Pumpkin Loaf, Pumpkin Puree. The temperature dropping so slowly over September, October, and November that if it weren’t for the changing colors of the leaves, you’d never know fall had arrived. 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! Add one half of the dry ingredients to the egg mixture, mixing in until just barely combined. Prepare loaf pan with non-stick spray. 2 teaspoons baking soda. Pour the batter into the prepared loaf pan. Best Books for Boys – 40+ Fantastic Reads for Boys ages 8-16, 75+ Best Chapter Books for Girls Ages 5-13, Pumpkin Chocolate Chip Bread with Whole Wheat Flour and Coconut Oil. Whisk whole-wheat flour, all-purpose flour,pumpkin pie spice, baking powder, baking soda and salt … You can add whatever mix in’s you would like. In medium bowl, whisk together melted coconut oil, pumpkin and eggs. Whole Wheat Pumpkin Chocolate Chip Bread | Handmade Charlotte Happy October!!! Bake for 60-65 minutes, making sure to loosely cover the … Welcome in the fall with your own batch of Pumpkin Chocolate Chip Bread! In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the pumpkin/milk mixture, mixing in until just combined. I’m certainly not complaining. Note: to substitute some of the flour with whole wheat flour: This recipe calls for 1 & 2/3 cups of all purpose flour, but I prefer to sub in some whole wheat flour to amp up the fibre and nutrition. Pumpkin Chocolate Chip Bread Recipe. Preheat the oven to 350 degrees. If centre is not fully cooked after one hour, tent some foil over the pan to prevent top from burning and continue to bake, checking again every 10 minutes. Filed Under: Recipes Tagged With: baking, bread, Kid-Friendly Food, pumpkins, treats. Let the loaf cool in the pan for 5 minutes before turning out onto a cooling rack. That’s ok, that’s usually the way it is with mine too. 1 & 2/3 cups flour (I use 1 cup regular flour and 2/3 whole wheat flour). Mmmm…. This recipe produces one loaf of deliciously moist, whole wheat pumpkin-chocolate chip bread. This site uses Akismet to reduce spam. Remove from oven and let cool on a wire rack. Wrap with foil when still slightly warm to keep it moist. Diets are for the birds. Sift flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg together in a large bowl. I use so much for both flavor and moisture. https://code2cook.com/eggless-whole-wheat-pumpkin-bread-recipe 1 (15-ounce) can pumpkin puree (about 2 cups) ⅔ cup water. Grease a large loaf pan with non-stick spray. This pumpkin chocolate chip bread is my new favourite quick bread recipe. I refuse to deny myself of things like pumpkin bread. Add the remaining dry ingredients, mixing in slightly. To preserve the moistness of the bread, wrap in foil while it’s still slightly warm. It is done cooking when it comes out clean. This bread is the perfect way to use whole wheat flour as it is so very soft, you’d never even know it was in there! Check for doneness by inserting a toothpick into the center of the bread. This moist pumpkin loaf is made in just one bowl. This pumpkin chocolate chip bread is made with coconut oil and whole wheat flour. Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. Add the vanilla. It’s moist and delicious, and a great way to use up that last cup of leftover pumpkin purée. 1 teaspoon salt. 1½ cups milk- or semisweet-chocolate chips Start by sifting together your dry ingredients. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe. Stir the chocolate chips into the pumpkin mixture. Your email address will not be published. Preheat oven to 350 degrees F. Grease a large loaf pan with baking spray, line with parchment with … The reason I’ve made this particular recipe so many times recently is because it uses up the leftover pumpkin puree when I make my pumpkin chocolate chip cookies. 1 cup canola oil. Place in an airtight container when still slightly warm to maximize moistness. All rights reserved. Required fields are marked *. Regular coconut oil is refined, and processed from the coconut kernel. Fold the pumpkin/chocolate chip mixture into the bowl of dry ingredients and gently stir until everything is just moistened. ½ teaspoon ground nutmeg. I’m trying to eat healthier though, so I make this pumpkin bread with coconut oil instead of butter, and I replace some of the all purpose flour with whole wheat flour. Keep it on hand for breakfast, brunch, or afternoon snacks. Once combined, fold in the chocolate chips. https://www.chocolateslopes.com/whole-wheat-chocolate-chip-pumpkin-bread And the reason I’ve made those three times recently is because I have two starving college students who devoured a double batch of the when they came home for a weekend, and they each wanted a double batch to take back to school with them. When the centre is fully cooked, remove the loaf from the oven and let it cool in the pan for 5 minutes. This week the leaves are red and orange, rain has been falling for four days and the temperatures are below 60. Add the oil and sugar to the bowl of a stand mixer and beat together with a paddle attachment. 1 teaspoon ground cinnamon. For the last several years autumn has sort of snuck up on my neck of the woods.