Pumpkin Bread

by Jennifer

This bread is delicious, healthy, and freezes well.  Feel free to omit the chips and/or almonds, or increase one, or add your own mix-ins.  Lately I’ve been adding King Arthur Flour’s “Cake Enhancer” to my quick breads, muffins, and yeast breads with wonderful results;  it makes everything more tender and the baked goods seems to have a longer counter-life.  If you find it on-line, use 1 TBS for every cup of flour.

Makes 2 loaves, or 8 mini-loaves, or a combination of both.

  • 2 cups whole wheat flour
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 cups Stevia
  • 1/2 cup ground flaxseed
  • 2 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup coconut oil, melted
  • 4 large eggs
  • 2/3 cup water
  • 1 15-oz. can pumpkin
  • generous 1/2 cup toasted sliced almonds
  • generous 1/2 cup chocolate chips

Preheat oven to 375 degrees.  Coat mini-loaf pans and/or regular loaf pans with cooking spray.

Whisk together dry ingredients, flours through nutmeg.

Combine oil, eggs, water and pumpkin and stir well to combine (or use the mixer blade in a standing mixer or a medium-low setting).  Add dry ingredients to wet and stir well to combine.

Stir in almonds and chips.

Scoop batter evenly into pans.  Bake for 40 minutes, or until a tester comes out clean.

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