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Pumpkin chocolate Chip Loaf with Coconut Oil and Whole Wheat Flour
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Healthy Pumpkin Chocolate Chip Bread

Moist, delicious and packed with flavour. Coconut oil and whole wheat flour give it a healthy spin.
Prep Time15 minutes
Cook Time1 hour
15 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: Pumpkin Bread, Pumpkin Chocolate Chip Bread, Pumpkin Loaf, Pumpkin Puree
Servings: 10
Calories: 218kcal
Author: Jackie Currie

Ingredients

  • 1 cup cup all purpose flour
  • 2/3 cups whole wheat flour
  • 1 cup white sugar
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 cup pumpkin pureé
  • 1/2 cup coconut oil, melted
  • 2 eggs
  • 1 cup chocolate chips

Instructions

  • Preheat oven to 350º. Prepare loaf pan with non-stick spray.
  • Sift flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg together in a large bowl.
  • In medium bowl, whisk together melted coconut oil, pumpkin and eggs.
  • Stir in chocolate chips.
  • Fold pumpkin and chocolate chip mixture into dry ingredients and stir until just moist.
  • Pour into loaf pan and bake for 1 hour.
  • If centre is not fully cooked after one hour, tent some foil over the pan to prevent top from burning and continue to bake, checking again every 10 minutes.
  • Remove from oven when it passes the toothpick test. 
  • Let the loaf cool in the pan for 5 minutes before turning out onto a cooling rack.
  • Wrap with foil when still slightly warm to keep it moist. 

Notes

Place in an airtight container when still slightly warm to maximize moistness.

Nutrition

Calories: 218kcal | Carbohydrates: 40g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 210mg | Potassium: 116mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3900IU | Vitamin C: 1.2mg | Calcium: 54mg | Iron: 1.1mg