—> Whole Wheat Pumpkin Bread <—
November 9, 2016
The results of this election makes me feel all kinds of feels… but one thing is for sure:
We’ve been drinking far too much “I’m right and you’re wrong” juice. It’s delicious to the taste because it’s entertaining, it gives us a club to belong to… and it feels good to be “right”… am I right?
But it’s creating far too much divide.. and I seriously cannot believe the level of separation and closed mindedness flooding my news channels and social media feeds.
Let’s unite over some delicious whole wheat pumpkin bread, made with a dash of humility, a pinch of acceptance, and a heaping tablespoon of love for our neighbor… regardless of their politics. Yeah?
For real though… it’s November! Thanksgiving is right around the corner, and everyone (I hope) has a love for pumpkin bread. It’s sweet, warm and comforting…. and it’s loaded with just the right amount of chocolate chips… making it even more delicious than that political rhetoric or that me vs. you juice.
Whole Wheat Pumpkin Bread
This recipe for though. For real:
It’s delicious and you can’t even taste the healthy substitutions from the original recipe. Tastes just like the real thing if you ask me! The ultimate cheat day treat this holiday season.
Also… this recipe yields 2 loaves of bread! One yummy loaf for you (or you’re family if you’re willing to share)… and one for your neighbor. OR… you can make 4 small loaves – so there’s plenty of love to go around the community.
Right now…. over whole grain pumpkin bread.
Peace, love and unity my friends. xoxoxo
- 1 15 oz. can pumpkin puree
- 3 eggs
- ¾ cup organic cane sugar
- ¾ cup organic brown sugar
- ½ cup coconut oil, melted
- ½ cup organic non-fat greek yogurt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- 1 teaspoon organic vanilla extract
- 2 tablespoons fresh orange juice
- ½ tablespoon molasses
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoonPink Himalayan salt
- 3 cups whole wheat pastry flour
- 12 ouncesmini semi sweet chocolate chips, divided
- Grease 2 9 x 5 inch loaf pans; heat oven to 350 degrees.
- In a large mixing bowl (or kitchen aid) combine: pumpkin, eggs, cane sugar, brown sugar, coconut oil, yogurt, cinnamon, nutmeg, cloves, vanilla extract, orange juice and molasses. Mix until well blended.
- Add: baking soda, baking powder, Himalayan salt, and flour. Mix until well combined.
- Fold in all but ⅓ cup of chocolate chips.
- Pour batter evenly into both pans. Sprinkle extra chocolate chips on top of both loaves.
- Bake for about 40 minutes, and then cover both loaves loosely with aluminum foil.
- Cook for an additional 10 to 15 minutes, or until a toothpick inserted comes out clean.
- Remove from oven, and allow bread to cool in pans for 10 to 15 minutes. Transfer to a wire rack to finish cooling.
- Serve Warm
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