This month’s Signed and Sealed is wholesome, a little sweet, and full of Fall flavor. It was sent to my good friend Jenna and her husband in Arkansas. They were married last December and are living the life, and I couldn’t be happier for them.
Jenna and I met in college. We were dorm neighbors, pledged the same sorority, and became fast friends. Between the two of us we locked ourselves out of our rooms more than we should, prompting the key-master (whoever that is) to send a letter urging me to be more responsible with my “education.” The education wasn’t the problem, the keys were.
We had so much fun on our end of the hallway, especially during football season. Our dorm was next door to the tailgating lot and I don’t think any of us missed a game or tailgate. This time of year always reminds me of those Freshmen days. I remained a football/tailgate fan throughout college, but it was never quite the same as Freshmen year, rolling out of bed, throwing on a t-shirt and some red and black jewelry, and making a day out of it.
Football and pumpkin are about as “fall” as you can get, and I’ve been craving pumpkin bread in a bad way. The problem with quick breads, however, is that they are less bread and more cake. While I’m all for eating cake for breakfast, I wanted this to be a treat we could feel good about. With whole wheat flour and hardly any fat, this pumpkin loaf is definitely something we can all feel good about.
Slice and serve once cool, or sneak a little bite off the corner if you can’t wait. I won’t tell.
If you are sending this loaf across the country, you’ll want to wait until it is completely cool then wrap it very tightly in multiple layers of plastic wrap. To make it cute and festive, I did a quick little DIY that I was pretty happy about.
I took a plain white dish towel and spread it out. I cut a potato in half, then half again so that the cut side was the shape of a half moon. I used the potato as a stamp, and made a custom dish towel!
I wrapped the loaf in the dish towel so that not only did Jenna get a Fall treat, she got wrapping that she can actually use!
The bread is moist and doesn’t at all taste as healthy as it is, not that healthy is a bad thing. You won’t feel at all guilty for sneaking a slice throughout the day, nor will you feel like you are eating cake for breakfast. Again, not a bad thing.
Here’s the recipe:
Wholesome Pumpkin Loaf with Chocolate Chips (Adapted from Skinnytaste)
- 1 1/2 cups pumpkin puree
- 1/2 cup all purpose flour
- 3/4 cups whole wheat flour
- 3/4 cups sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 2 egg whites
- 1 1/2 teaspoons vanilla extract
- cooking spray
- 2 tablespoons chocolate chips
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray and set aside.
- In a medium bowl, whisk together flours, sugar, baking soda, and spices. Set aside.
- In a large bowl, combine pumpkin puree, vegetable oil, egg whites, and vanilla extract. Whisk until well combined, scraping down the sides. Add flour mixture all at once and mix until just combined.
- Pour batter into prepared loaf pan and top with chocolate chips. Bake for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Turn out and let cool on a wire rack.