This is the second pumpkin bread recipe I tested + perfected. Personally, I think it tastes waaay better than the October one. It definitely needed to be sweeter but remain clean + healthy. The first order of business in making any recipe healthier than the store bought varieties, is to use wholesome, clean-eating ingredients. No refined, no artificial… none of that — real + healthy stuff only 🙂
This recipe begins with whole wheat flour mixed with your usual baking soda, baking powder, salt, + the dynamic duo of spices: cinnamon + ginger. This recipe contains only 1 tablespoon of coconut oil. The rest of its moisture comes from two things: greek yogurt + pumpkin purée. Make sure you are using pumpkin purée, NOT pumpkin pie filling! I know this sounds silly but it is an easy mistake to make — you do not want pumpkin pie filling; it contains extra spices + refined sugar. No thanks. Pumpkin purée adds to the loaf’s tender texture + really brings out the tasteful fall flavor.
Oh, + obviously do not forget the chocolate chips! I usually buy the mini chocolate chips because their smaller size ensures that every bite contains a morsel of chocolate – who doesn’t want a little chocolate in every bite? 😉
You Will Need // Instructions //
November Pumpkin Bread
You Will Need //
Notes from the Baker:
This nutrition label was calculated based on all of the ingredients listed in my original recipe above. If you made any substitutions, this label is subject to change: