Sprouted Wheat Pumpkin Chocolate Chip Bread

• 1-3/4 cup Sprouted Wheat Flour
• 1 teaspoon Baking Soda
• 3/4 teaspoons Unrefined Sea Salt
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/8 teaspoons Ground Allspice
• 1/2 cups Bittersweet Chocolate Chips (70% Cacao)
• 1 cup Pumpkin Puree
• 2 Eggs
• 1/2 cups Coconut Oil, Melted
• 1/2 cups Honey
• 1 teaspoon Vanilla

1. Preheat oven to 350u0b0F. Grease two 9x5 loaf pans with butter or coconut oil.
2. In a bowl, combine flour, baking soda, sea salt, cinnamon, nutmeg, ground cloves, allspice, and chocolate chips. Stir until combined.
3. In a separate bowl, combine pumpkin puree, eggs, coconut oil, honey, and vanilla. Mix well. Add the dry ingredients into the wet ingredients and stir gently until just combined.
4. Pour mixture into loaf pans and bake for 25-30 minutes or until toothpick inserted in center comes out clean. Let bread cool for 10 minutes in the pans and then remove onto a wire rack to fully cool.

sprouted wheat flour, baking soda, ube, ground cinnamon, ubc, ubc, ground allspice, bittersweet chocolate chips, pumpkin puree, eggs, coconut oil, honey, vanilla

Taken from tastykitchen.com/recipes/breads/sprouted-wheat-pumpkin-chocolate-chip-bread/ (may not work)