A healthier recipe for homemade pumpkin bread made with whole grains and REAL food ingredients. The addition of dark chocolate and almonds makes this the ultimate wholesome treat.

Pumpkin Bread with Dark Chocolate Chips and Almonds

2 cup whole wheat pastry flour

1 1/3 cups all-purpose flour

Directions:

Preheat oven to 350◦F

Spoon flours into dry measuring cups and level with a knife.

Whisk together with the next 4 ingredients (through cinnamon) in a large bowl.

Combine sugar, egg whites, oil, vanilla extract, yogurt and eggs in a large bowl and beat with a hand mixer at a high speed until blended.

Add almond milk and canned pumpkin, beating at a low speed until blended together.

Add flour mixture to above mixture and beat at a low speed just until combined (don’t over mix.)

Coat 2 loaf pans (9 X 5 inch each) or muffin tins (24 muffins) with cooking spray. Spoon batter into pans and fill half-way. Sprinkle almonds evenly over batter. Bake breads (in loaf pans) for 1 hour or until a wooden pick inserted in center comes out clean, or bake muffins (in muffin tins) for 30 minutes and check as above. Cool in pans for 10 minutes and then remove from pans and cool on wire rack.

Yield is either 2 loaves or 24 muffins.