Pumpkin Chocolate Chip Bread
3 cups whole-wheat flour (I used white whole-wheat flour)
3 teaspoons cinnamon
2 teaspoon ground ginger
1 teaspoon nutmeg
2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup oil (I used coconut oil)
1 cup honey
1 teaspoon vanilla
1 14 oz. can pumpkin puree
1 small bag semi-sweet chocolate chips (optional)
Preheat oven to 350 degrees. 325 for dark or nonstick pan.
In a large mixing bowl whisk together the dry ingredients (from the flour down to the salt).
Make a well (hole) in the center and throw in the eggs, oil, honey, and vanilla. Stir together thoroughly, don't over mix. Mix in pumpkin purée.
Fold in the chips if using.
Generously grease two large loaf pans or put muffin liners in a muffin pan and then pour in the batter.
For a loaf bake for approximately 40-60 minutes and for muffins bake for approximately 18 – 22 minutes. Check for doneness by making sure a toothpick inserted comes out clean.
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