Healthy Pumpkin Bread
Just in time for Fall: This is a one bowl recipe, is freezer friendly, and only has half whole wheat flour, no refined sugar, and a little bit of coconut oil.
Prep Time: 20 minutes
Cook Time: 60 minutes
WHAT YOU NEED:
Ingredients
1/4 cup coconut oil
1 teaspoon vanilla extract
2 eggs
1/4 cup almond or dairy milk
3/4 cup all purpose flour
1 cup pumpkin puree
1/2 cup maple syrup
3/4 cup whole wheat flour
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup mini chocolate chips
WHAT TO DO:
Heat oven to 325°F. Grease and flour baking pan and set aside.
Melt the coconut oil. Stir in the remaining wet ingredients and mix until smooth.
Add all dry ingredients to the bowl and mix until just combined.
Fold in the chocolate chips. Put mixture into the prepared loaf pan. Add some extra chips on the top.
Bake for 60 minutes
Store in a sealed container in the fridge for up to 6 days
