Pumpkin Bread with White Chocolate Chips

Recipe

I make this pumpkin bread at least once a week during the fall and winter season. My whole family loves the way the bread tastes and enjoys the aroma in the kitchen while the bread is in the oven. I am happy to serve something that is full of nutrients, and is fast and easy to make. This bread is great to have for breakfast with coffee or tea, a midday snack, or after-dinner dessert with a scoop of ice cream. Yum!

Ingredients:

·      1½ cup whole spelt or whole-wheat flour (I use sprouted spelt flour)*

·      ½ cup light-brown sugar

·      ½ tsp. salt

·      ½ tsp. baking soda

·      ¼ tsp. baking powder

·      2 tsp. pumpkin spice mix

·      1 large egg

·      1 cup pumpkin puree (homemade or from the can)

·      1/3 cup  coconut oil (melted)

·      ½ cup white chocolate chips (kept in the freezer before adding to the butter)

Method:

Heat the oven to 350 degrees. Use coconut oil to grease 7’’X 5’’glass or stainless steel loaf pan.

In a medium size bowl mix the egg, coconut oil, and brown sugar. Add the pumpkin puree and pumpkin spice mix. Sift the flour with salt, baking soda, and baking powder. Fold dry with the wet ingredients using a wooden spoon.  Add the chocolate chips and gently mix them into the butter.

Bake for 40-45 minutes until a toothpick inserted into the bread comes out dry.

This bread goes very fast. It can be made twice the size by doubling the ingredients and increasing the baking time to 1 hour. I usually bake two same-size loaves.

*Spelt flour is NOT gluten free. Spelt is an ancient grain that is much healthier than wheat. For gluten free option, my friend Kate uses “King Arthur’s GF measure for measure” flour. It works well to make this bread.

Health facts:

·      Low in sugar

·      Whole grain

·      Healthy fat

·      Rich in vitamins and minerals (carotene, B-6, C; folate, copper, manganese, iron)

·      High fiber

·      Dairy free, wheat free  (if using spelt flour)