Ingredients

1 cup wholewheat flour plus 1 tablespoon

1 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup olive oil (or 1/2 cup melted butter)

2/3 cup maple syrup (or 1 cup sugar)

2 eggs

1 tbsp 2% milk

1 tsp vanilla

2/3 can of organic canned pumpkin

3/4 cup semi-sweet chocolate chips

1 tbsp Sweet & Spicy Blend (optional)**

Spray a 2 lb loaf tin with non-stick oil and shake 1 tbsp flour to coat the edges

Place a small piece of foil on the bottom of your slow cooker and turn your slow cooker onto high.

In a large bowl, mix the flours, baking soda and salt

Add the olive oil, maple syrup, eggs, milk and vanilla, making sure that the ingredients are thoroughly beaten and that the mixture is without lumps (if using butter and sugar, blend the ingredients together in a separate bowl before mixing the eggs, milk and vanilla)

Fold in pumpkin puree and the chocolate chips.

Pour the entire mixture into your loaf tin and set your slow cooker to 2 1/2 hours on high - enjoy!

**If you want to make your pumpkin bread a little spicy add a tablespoon of our Sweet & Spicy Blend