This is a recipe I came up with using my honey banana bread recipe as a guide. This recipe makes two, 8×4 inch loaves, though most of the time, I double this recipe and make 3, 8×4 loaves(or lots of mini loaves) and 24 muffins… we’ll usually give a loaf away, freeze the muffins so the family can later have a grab-and-go snack, and we’ll eat the other two loaves within a couple of days. We LOVE this bread, it’s moist and wonderful and it’s gone super fast.
In a large mixing bowl you’ll combine all your wet ingredients, whisk together, add your dry ingredients, mix until combined and then dump in your chocolate chips and stir to combine. Pour this batter into your loaf pan (or muffin tin) and bake in a 325 degree preheated oven for about an hour for the large loaf pan, and half that for muffins, or until a toothpick comes out clean.
Honey Pumpkin Bread
*makes 2, 8×4 inch bread loaves
3/4 c coconut oil, melted (or applesauce or butter)
1 c honey
2 c pumpkin puree
4 1/2 c whole white wheat flour
1 1/2 tsp baking soda
1/2 tsp salt
2 tsp pumpkin spice (translates to: 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp all spice, 1/4 tsp ground cloves)
Optional: 1 c carob chips or dark chocolate chips
Preheat oven to 325 degrees. Mix oil, honey, eggs, and pumpkin puree together with whisk in a large mixing bowl. Add flour, soda, salt and pumpkin pie spice. Mix together until combined. Pour into two greased 8×4 inch loaf pan and bake for 60 minutes (or you can make some muffins and some smaller loaves. Just change baking time. Muffins cook about 20 minutes and mini loafs about 30 minutes) or until toothpick comes out clean. Remove from oven and let sit for five minutes before taking it out of pan and allowing it cool on a rack.
*I like to double this recipe and make 24 muffins and 3 loaves.