Pumpkin Bread with Chocolate Chips

Anyone that knows me really well knows that I’m not the biggest fan of fall. I get why people love it… The falling leaves and crispness in the air brings warm and fuzzy pumpkin-ey feelings. But, growing up in the frigid 9-month winters of Chicago, to me, fall represents the beginning of the end… Long sunny days and lightning-bug-catching nights are over and a long bone-chilling winter is ahead.

I believe in the power of positive thinking (a bit too much) and every year I would convince myself that “this time” it’ll be different. School won’t ever start back up… the sun will always be shining… the rest of our days will be filled with activities such as tag-playing and ice-cream-man-chasing. It’s good to be optimistic, but man I really know how to set myself up for crushing disappointment.

Now that I’m older and wiser there are 2 things I love about fall. #1: The fact that it’s still 90 degrees in Austin through December (ok, so that one’s cheating), and #2: pumpkin bread. With chocolate.

 

Pumpkin Bread with Chocolate Chips
 
Ingredients
  • 1½ cup whole spelt flour
  • 1 cup organic pumpkin purée
  • ¼ cup olive oil
  • 2 eggs beaten
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 teaspoon baking soda
  • ½ cup water
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • a handful or so of chocolate chips
Instructions
  1. Preheat oven to 350.
  2. Sift together dry ingredients (not the chocolate chips, I put those on top - or if you want them in the bread, by all means do so, you're just going to probably want more than the handful I indicated above).
  3. Combine wet ingredients.
  4. Combine wet and dry ingredients. Pour into a greased loaf pan and sprinkle with chocolate chips.
  5. Bake for 40-50 minutes or until a toothpick comes out (almost) clean except for the very middle. (Unless you have a more even temperatured oven than I do because if my middle is done, my ends are overdone).

17 comments

  1. Sara from modernalice.wordpress.com on said:

    This looks so healthy and delicious! I’m going to make this tonight in muffin tins for an easy weekday breakfast

  2. margo from saucycooks.com on said:

    I’m really excited to try this with the spelt flour, it looks absolutely delicious!

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  5. Annalee from tomarkttomarkt.com on said:

    this looks just as moist as the ‘less healthy’ version- thank you for sharing! I can’t wait to try this recipe with spelt flour. I am always looking for ways to indulge without the extra calories :)

  6. Molly on said:

    I had been looking all over the internet for a pumpkin bread that wasn’t overflowing with sugar. I made this earlier today -it’s delicious, perfectly sweetened and moist! Thanks for a great recipe : )

    • jeanine from loveandlemons.com on said:

      Glad you liked it, it’s really one of my favorites, I make it all the time!

  7. Kasey from turntablekitchen.com on said:

    I can see why you wouldn’t anticipate the arrival of fall – I never used to like it, either! But, like you, I’m older and wiser…and pumpkin + chocolate is a big reason to enjoy this season ;)

  8. Pingback: My Urban Cottage » pumpkin bites with chocolate chips

  9. Gabrielle on said:

    I loved the taste of this bread, but mine was very mushy in the middle, any ideas what went wrong? I baked waaaayy longer than you said thinking it would eventually cook it through, but it never did. By the way, I absolutely love your site, I’ve gotten a lot of friends and family hooked on it as well!

  10. Holly on said:

    This bread is fantastic! I substituted pureed sweet potato for the pumpkin and used two flax “eggs”. Definitely adding this to the recipe box – thanks for a great recipe!

  11. Rosa Bood on said:

    Please enable all recipes to be pinned to Pinterest!!! Thank You !!!

  12. Brooke on said:

    This recipe looks great and I want to make it tomorrow, but do you think the recipe will still turn out using 1:1 substitution of GF flour? Thank you!

    • jeanine from loveandlemons.com on said:

      Hi Brooke,

      I haven’t tried this one with gluten free flour, so I can’t say for sure… but let me know if you figure out a combo that works…

      • Brooke on said:

        I’ll let you know how it goes!

  13. Caroline on said:

    What size is that (cool) loaf pan that you used for your bread?

    • jeanine from loveandlemons.com on said:

      It’s a standard size loaf pan (I think 9×5?)

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