Dark Chocolate Pumpkin Bread

Happy Thanksgiving {!} everyone

Just because I thought the world could use a little more pumpkin right now…

Dark Chocolate Pumpkin Bread
adapted from Peas and Thankyou
1 cup unbleached flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 tbsp ground flax seed
3/4 cup sugar
1/4 cup canola oil
1/2 cup unsweetened almond milk
1/4 cup unsweetened applesauce
1/2 tsp vanilla extract
1 cup pumpkin puree
1/2 cup dark chocolate chips

Preheat your oven to 350 degrees.

In a large bowl mix flours, baking powder and soda, salt, cinnamon, nutmeg, ginger, and ground flax seed.

In a smaller bowl mix sugar, oil, milk, vanilla, applesauce, and pumpkin puree.  Add the wet ingredients to the dry and mix till combined.  Then gently stir in the dark chocolate chips.

Pour into a sprayed loaf pan and bake for about 40 minutes or until a tooth pick stuck in the center comes out clean.

I made the lovely mistake of placing it to high up in my oven and ended up baking it twice as long because nothing cooked the first time around.  Word of advice…look at the racks in your oven before cooking.  I blame this on my absence from the kitchen 😉

The bread turned out to be a perfectly moist and wasn’t overly sweet.  Perfect for any holiday meal 🙂

Next time I think I’ll add some raisins to the batter along with the dark chocolate chips….maybe a nut?  the possibilities are endless…

Hope you have a very tasty holiday

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