Whole Wheat Pumpkin Chocolate Chip Bread

Fall break is upon us! TG. Once the fall weather hits, it can only mean that pumpkin season is HERE. I've grown up eating the world's best pumpkin chocolate chip muffins (coined chumpkins) but wanted to find a recipe with some healthier alternatives, while I could still indulge in the pumpkin flavor.

I absolutely love pumpkin – real pumpkin, not that PSL business – and would do anything for it. Not really, but I know that around here, we are at risk for canned pumpkin shortages. Last year, there I was, scoping the canned vegetable aisle (personally, I think there are better locations for canned pumpkin) for this fall delicacy. I crouched down to look at the bottom shelf of the canned goods to see one tiny label indicating that pumpkin should be there; enough people felt the fall vibes, resulting in me having to go to ANOTHER store (not bitter, just honest) to get pumpkin. 

This year I have stocked up enough to last me for a while, but this advice goes out to all of you to get your canned pumpkin supply. All I'm saying is that you don't want to be sitting there, in the midst of fall, with tears streaming down your face because you can't get your fix. Dramatic, I know, but I take these things seriously.

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Like I said, I take pumpkin bread/muffins/etc. quite seriously, and let me tell you that this is a GREAT recipe – Tony the Tiger 'grrreat' probably. I will most likely say that about anything I post on here, but to put it into context, I made this bread on a Saturday morning and finished it on a Monday afternoon. 

I love pumpkin and sugar and all the above, HOWEVER, I felt no guilt because of the fact that this recipe is dairy-free, refined sugar-free and butter/oil-free. Not to mention that I used whole wheat flour instead of all-purpose flour, and it was still fantastic.

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​INGREDIENTS

*Adapted from Fueling a Fit Fam's recipe here

• 1 1/2 cups of whole wheat flour (thanks bagel recipe for making me buy a large bag, see below)
• 1 tbsp of pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup of honey
• Individual packaged cup of unsweetened applesauce (about 1/3)
• 15 oz. can of pumpkin puree
• Dark chocolate chips, dried cranberries...etc.

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​INSTRUCTIONS

1. Preheat the oven to 350°F. 
2. Place a sheet of parchment paper inside of a small loaf pan. 
3. In a large bowl, mix together flour, pumpkin pie spice, baking soda and salt.
4. Slowly mix in eggs, honey and applesauce until combined.
5. Fold in the pumpkin puree - feel free to add more or less, I felt like a can was an appropriate amount.
6. Add your mix-ins until incorporated, then pour batter into the loaf pan.
7. Bake for about 40 minutes, or until risen and golden brown.
8. EAT IT ALL.