Ingredients:
2 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1 can (15 ounces) pumpkin puree
3/4 cup sugar
8 Tbsp unsalted butter (1 stick), melted and cooled
2 large eggs
2 tsp vanilla extract
1 cup dark chocolate chips
1 cup pepitas, toasted (optional)
For a vegan version:
Replace the butter with 6 Tbsp oil; replace the eggs with 2 Tbsp ground flax seeds mixed with 6 Tbsp water. Be sure to use vegan chocolate chips.
Equipment:
9”x5” loaf pan
2 large bowls
Measuring cups and spoons
Whisk
Rubber spatula
Wire cooling rack
Directions:
- Gather all the ingredients and equipment.
- 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 fully combined.
- Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until almost combined.
- Fold in the chocolate chips and pepitas (if using) until all ingredients are just combined. 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, 55 to 65 minutes.
- Let the loaf cool in the pan on a wire rack for 10 minutes, then take the loaf out of the pan and allow it to cool on the rack for one hour.
Note: You can replace the pumpkin puree with 2 cups of roasted and mashed butternut, honeynut or kabocha squash.