A moist, melt-in-your mouth pumpkin loaf made with whole wheat flour, warm spices + chocolate, of course!
It’s here everyone. As I’m writing this, it is the first day of fall 2017! I know I’m not alone in loving all things fall. Including both the weather + the food.
Whether we want to admit it or not, many of us are into all things pumpkin spice + it’s finally the socially acceptable time to get into it! 😉 I’m starting it off with a loaf of pumpkin chocolate chip bread. My family used to have a plethora of Great Harvest breads/muffins/scones around at any given time. I love pretty much all of their goodies, but my absolute favorite was always the jumbo pumpkin chocolate chip muffins.In an attempt to recreate their version of pumpkin chocolate chip, I’ve gleaned from two different recipes to bring you a single loaf version because my husband doesn’t love pumpkin bread + try as I might, I can’t usually get through 2 loaves before they start to go bad. 😉
I chose to use white whole wheat flour in this recipe. If you haven’t heard of it, it’s a whole grain, just like your standard whole wheat flour, however, it tends to act more like an all-purpose flour in baked goods. This prevents them from getting overly dense. You are more than welcome to use all-purpose flour instead. Or try half whole wheat + half all-purpose flour.
Enjoy a slice with your PSL + let your inner basic girl squeal with joy! 🙂