Ingredients:
2 cups whole wheat flour (or if you are trying to make fluffier cupcakes, try using King Arthur white whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 can (15 ounces) pumpkin
3⁄4 cup sugar
8 tablespoons unsalted butter (1 stick), melted and cooled
2 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate chips
1 cup pecans or walnuts, toasted and coarsely chopped (optional)
Optional garnish: cream cheese frosting
Directions:
- Heat the oven to 350°. Generously grease a 9×5 inch loaf pan with oil or butter.
- Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.
- Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined. Fold in the chocolate chips and nuts (if using). The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45 to 55 minutes.
- Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.