In observance of Veterans Day (thank you), school is closed tomorrow, and I have been traveling so much, I don’t have groceries. But I always have baking staples-flour, eggs, butter-on hand. Fortunately, I had a huge lunch. But after a great workout, I was combing the net for something I could bake and snack on until I refill my pantry tomorrow. I told you #pumpkinseason is not over and this whole wheat pumpkin chocolate chip bread proves the pumpkin craze can survive all year. Well, at least until January. I am absolutely in love with this canned organic pumpkin. I am determined to use it in recipes year round.
I made a few minor adjustments to Recipe Girl’s recipe:
- 1/4 cup honey (no white sugar)
- Allspice because I didn’t have cloves
- Reduce baking time 5-10 minutes
The pictures cannot capture the greatness that is this bread, but enjoy!