Monday, September 30, 2013

milling mondays: whole wheat chocoloate chip pumpkin bread

It is almost October and fall is kind of here. It has even cooled down here in Arizona ... it is only in the 90s during the day:) So I decided to feature another pumpkin recipe to help bring in the fall. This chocolate chip pumpkin bread is whole wheat and vegan, but that doesn't compromise the taste at all. It provides just the right amount of sweetness with a hint of pumpkin ... and of course the chocolate chips make it even better (chocolate makes everything better:)

Whole Wheat Chocolate Chip Bread


1 1/2 cup whole wheat flour (1 cup soft wheat berries and 1/2 cup hard wheat berries)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp. nutmeg
1/2 tsp vanilla extract
1/2 cup unsweetened applesauce
1/2 cup sugar
1/4 cup honey
1 1/2 Tbs ground flaxseed mixed with 4 1/2 Tbs water  
1/2 can pumpkin puree (7.5 oz)
1/2 cup chocolate chips

yields one loaf


Preheat the oven to 350F.

Grind your flaxseeds and mix together with the water (don't grind it in your WonderMill). This is a great egg substitute. Let the mixture sit as it becomes an egglike consistency.
If you mill your own flour, grind your soft and hard wheat berries. I of course use my WonderMill.

Mix together flour, baking powder, baking soda, cinnamon, and nutmeg.

In a separate bowl mix together the vanilla, apple sauce, sugar, honey and the flax seed mixture.
Combine the dry and wet ingredients and then add in the pumpkin puree before folding in the chocolate chips.
Pour the batter into a 9x5 loaf pan.
Bake the bread for about 45 minutes.

Let the bread cool on a rack.