Pumpkin Chocolate Chip Bread

Great Harvest Copycat Recipe

1 1/2 cups whole wheat flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup canned pumpkin puree
1/2 cup oil (either canola or coconut)
1/2 cup silken tofu
1/3 cup water
1/2 cup mini semi sweet chocolate chips

Mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together in a large bowl; set aside.

Mix pumpkin, oil, tofu, and water together in a bowl. Make sure to get the tofu really smooth so as not to have big pieces in the bread. Add the dry ingredients to the wet and mix them together until the flour is all incorporated. Don’t overmix. Fold in the chocolate chips. Pour or spoon the batter into a lightly greased 9 × 5 loaf pan.

Bake at 350 degrees for 60-70 minutes, until a toothpick inserted in the center comes out clean and the center of the bread is firm and bounces back. Let it cool in the pan for 20-30 minutes, and then transfer it to a wire rack.

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