November 2014
Do you need this recipe in your life?
Editing these photos made me crave this bread anew, so I argue yes. However, I am a reasonable person, and I understand you can’t please all people all the time. For the sake of busy holiday schedules, venturing through madhouse grocery stores, waiting in long-ass turkey lines and the constantly nagging fear of snowflake graphics on iPhone weather reports, I’ll help you expedite this decision making process for yourself. Proceed.
Do you even enjoy baking?
I hope so. I hope that’s why you’re here. If yes, continue!
Are you still craving pumpkin goodness?
If yes, continue!
Do you live your life by the philosophy “chocolate makes everything better?”
If yes, continue!
Do you enjoy a slice of something wholesome and sweet with your morning coffee and maybe a sliver for dessert?
If yes, continue!
Do you need to bake for a gathering or visiting guests?
If yes, continue!
You made it!
As I mentioned before, pumpkin haters gonna hate, but I’m all about pumpkin, and I obviously live my life by the add-chocolate-make-better principle. As such an adamant disciple of said chocolate philosophy, I may have even gone a little overboard here, but when you bite into the dark chocolate chunks and the spiced pumpkin flavor, you’ll be floating in a lifesaver right along with me. This bread’s natural ingredients make it a wholesome breakfast choice, but it’s also sweet and cake-like enough to satisfy a dessert craving.
Lastly, this is a recipe that gives and gives and keeps too. Initially, I thought the batter would become two loaves, but it divided magically into three- a real Thanksgiving miracle! You’ll be able to keep a loaf for your own breakfast slices (and dessert bites) and still have plenty to share, which comes in handy this time of year.
Whole Wheat Pumpkin Chocolate Chunk Bread
Makes 3 loaves
Dry ingredients
3 ½ cup whole wheat pastry flour
2 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups organic cane sugar
Wet ingredients
15 oz canned organic pumpkin puree
4 whole eggs (organic, cage-free)
1 cup raw honey
1 cup olive oil
2/3 cup water
1 teaspoon pure vanilla extract
3 cups dark chocolate chunks, divided
Directions
Preheat oven to 350.
Mix wet ingredients and dry ingredients in separate bowls. Be sure to thoroughly mix both wet and dry separately before combining.
Add the dry to the wet in four stages, and stir until just barely combined, careful not to overmix.
Fold in 2 cups of the chocolate chunks.
Use olive oil or butter to grease three loaf pans. Line with parchment paper, and pour the batter evenly between the three.
Disburse remaining 1 cup of chocolate chunks over the surface of each loaf.
Bake until a toothpick inserted in the center (avoiding chocolate chunks) comes out clean, approximately 50 minutes.
You made it this far! I really hope you make it all the way to a sweet, chocolatey bite with your morning brew. Thanks for joining me!
-Quelcy
