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BRUNCH QUICK BREADS:
Whole Wheat Chocolate-Chip Pumpkin
Bread
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Whole
Wheat Chocolate-Chip Pumpkin Bread |
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A healthier
version of this yummy bread...
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2
cups |
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whole wheat flour (or white whole wheat) |
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1
tsp |
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baking soda |
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½
tsp |
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baking powder |
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½
tsp |
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salt |
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½
tsp |
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ground cinnamon |
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½
tsp |
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ground cloves |
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¼
tsp |
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ground nutmeg |
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½
cup |
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(1
stick) unsalted butter, softened |
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1
cup |
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packed light or dark brown sugar |
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¼
cup |
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granulated sugar |
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3
large |
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eggs |
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1
tsp |
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vanilla extract |
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1
cup |
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canned pure pumpkin |
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¾
cup |
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chocolate chips |
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¾
cup |
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chopped nuts (optional) |
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1 |
Preheat oven
to 350°F. Grease a 9x5-inch loaf pan. |
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2 |
Whisk
together flour, baking soda, baking powder, salt
and spices in a medium bowl. |
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3 |
In a large
mixing bowl, cream butter and sugars in a large
mixing bowl until light and fluffy. Beat in
eggs, one at a time, scraping sides and bottom
of bowl. Beat in vanilla and pumpkin. Add dry
ingredients, mixing until evenly moistened. Stir
in chocolate chips and nuts (if using). |
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4 |
Pour batter
into prepared pan. Bake about 1 hour, or until a
toothpick inserted in center comes out clean.
Remove bread from the oven and place it on a
rack to cool for 15 minutes. After 15 minutes,
run a table knife around the edges of the pan to
make sure the bread isn't sticking, turn it out
of the pan, and place it on the rack to finish
cooling completely before slicing. |
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Yield: One loaf |
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Recipe Source |
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Modified from KAF Whole Grain
Baking |
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