As autumn rolled in last week I was inspired to make a sweet recipe. I really wanted to make an easy pumpkin bread. I realized that my last few posts have all been savory so I thought it was time for a sweet recipe. I began looking through recipes and realized that I wouldn’t feed most of the recipes to my boys for breakfast because most of them were just a mountain of sugar and oil. So I began looking for a whole wheat recipe that had a little less sugar in it and landed on a recipe from the blog Wholefully. One of the greatest things about this recipe is that it is a super simple and easy to whip up. I thought that it would make a great grab and go breakfast for the family. I tweaked it a little as I always seem to do and it turned out really wonderful.
This recipe calls for 2 bowls one large and one small. In the small bowl add 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 teaspoons pumpkin pie spice. In the large bowl add 4 tablespoons melted and cooled butter, 2 eggs, 1/4 cup greek yogurt, 1 1/2 cups pumpkin puree, 1/2 cup maple syrup, 1 teaspoon vanilla.
Preheat the oven to 350 F degrees and spray a bundt pan with baking spray with flour or grease and flour the pan. Mix each of the bowls until they are combined and then add the dry ingredients to the large bowl of wet ingredients all in one turn. Using a whisk slowly incorporate all the dry ingredients into the wet ingredients and stop mixing as soon as you don’t see any lumps or streaks of flour. Then add 3/4 cup of mini chocolate chips and mix gently.
Pour the batter into the prepared pan and smooth the top. Put the pan in the oven and bake for 45 – 50 minutes or until a cake tester comes out clean and the top of the bread has cracked.
Remove the pan from the oven and it let cool completely in the pan. Then flip it out onto the cooling rack or transfer to a serving plate. Then resist the urge for as long as possible to cut a slice and enjoy!
- I love that this pumpkin bread has a great texture from the whole wheat flour. It is pretty strong and holds up well when sliced. You can pick it up and eat it with your hands right off the plate. In my book this is a win-win – it means it is fast to eat on the go and less dishes!
- The addition of chocolate chips really bring a little more sweetness to this pumpkin bread and make it a little more of a treat.
- Kevin said that this bread tastes a little “too healthy” but I think it is perfect.
Recipe: Whole Wheat Chocolate Chip Pumpkin Bread
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup melted and cooled butter
- 2 eggs
- 1/4 cup greek yogurt
- 1 1/2 cups canned pumpkin
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 3/4 cup mini chocolate chips
- Preheat an oven to 350 F degrees. Spray a bundt pan with non-stick flour spray or grease and flour.
- In a small bowl add all the dry ingredients and whisk. In a large bowl add all the wet ingredients and whisk together.
- Add the dry ingredients to the wet ingredients and whisk until no more lumps or flour are visible, do not over mix.
- Add the chocolate chips and just fold in but do not over mix.
- Pour the batter into the prepared pan and smooth the top. Put in the oven and bake for 45 – 50 minutes until a cake tester comes out clean and the top cracks.
- Cool in the pan and turn onto a cooling rack and transfer to a serving plate.
Recipe adapted from Wholefully