I love making pumpkin bread during this time of year. It makes our home smell wonderful and it makes it feel more like Fall, even if it is still 70 degrees outside in November.
Though I have a good agave pumpkin bread recipe, this pumpkin bread version contains sugar; granted it’s evaporated cane juice and coconut sugar, but still. There are quite a few ingredients in this recipe, which you’ll see pictured below. This pumpkin bread is so moist and wonderful, and is still good a couple of days after baking. You can also freeze a loaf in a gallon freezer ziploc bag if you don’t want to have both out at once and it tastes fantastic once thawed.
You can make this bread using all whole white wheat flour, but for optimal yumminess, I use one cup of brown rice flour which I grind in my nutrimill, or you can grind it up in a high power blender; this makes the bread a little lighter in texture.
Preheat your oven to 350 degrees. Take out your loaf pans (I use 2, 9-inch pans but you could use several mini pans too, which would make great gifts! Or you could use muffin tins) and spray them with Pam. Take a napkin and wipe around the top 1/2 inch of the pan. This will allow your bread to bake flatter, rather than with a mound in the middle because instead of the bread rising up and then the edges slipping down the sides, the ungreased top part of the pan will keep the bread from slipping back down.
In a medium sized mixing bowl, whisk together your flours and other dry ingredients(spices, baking soda, powder and salt); At this time, also set aside your chocolate chips in a bowl and mix in a teaspoon of flour to help the chips stay suspended during baking rather than falling to the bottom.
In a larger mixing bowl combine your sugar, oil, pumpkin, yogurt, eggs and vanilla. If your coconut oil is solidified, spoon 1/2 cup into your measuring cup and then put it in the microwave for about 30 seconds, until melted and then add it to your bowl. Whisk all your wet ingredients together and then add the dry ingredients, mixing until just combined. Add the chocolate chips, leaving about a Tbsp in the bowl that you can sprinkle on once it’s in the pan. Stir together.
Pour your batter into your greased baking loaf pans, sprinkle with the remaining chocolate chips and place in your preheated oven for about 45-55 minutes or until a toothpick inserted in the middle comes out pretty clean, with a few crumbs clinging.
Allow to cool in pan for about 10 minutes.
Slide a knife around the edge and then flip onto a cooling rack and allow it to cool completely before serving. Or if you’re like me and my kids, cut it while it’s still hot, blow on it for a few seconds and then put a slice in your mouth and use your hand as a fan to help cool your mouth down :).
Sweet breads are one of my older kids favorite after school snacks. When they walk in the door and can smell this bread, I love seeing smiles spread across their faces in realization! My young children that stay home with me all day enjoy ‘helping’ in the kitchen when we bake breads and they of course love this too. Happy baking!
Chocolate Chip Pumpkin Bread
Recipe adapted from Our Best Bites
2 cups whole white wheat flour
1 cup brown rice flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup coconut sugar or sucanat
1 1/2 cup evaporated cane juice or other granulated sugar
6 ounces(3/4c) greek yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup coconut oil, melted
2 teaspoons vanilla extract
1 cup carob chips or sunspire chocolate chips, or white choc chips (save a few, about a Tbsp, to sprinkle on the top of loaves just before you put in oven)
Preheat oven to 350 degrees. Grease two, 9-inch loaf pans with nonstick spray and set aside. Can also use mini loaf pans or muffin tins, but will need to shorten cooking times so watch the oven.
In a medium mixing bowl, combine flours (put a teaspoon in a smaller bowl with the chocolate chips), cinnamon, nutmeg, cloves, baking soda, baking powder, and salt. Whisk gently to combine and set aside. In a larger mixing bowl combine sugars, yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add the dry ingredients to the wet and mix together, being careful to not over mix. Gently stir in chocolate chips. Divide batter between loaf pans and sprinkle a few extra chocolate chips on top. Bake for 45-55 minutes or until a toothpick comes out clean with a few moist crumbs clinging. Let cool for 10 minutes in the pan and then run a sharp knife around edge of pan and remove loaves from pan and onto a cooling rack.