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.