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.
Ingredients
- 1 1/2 cup whole spelt flour
- 1 cup organic pumpkin purée
- 1/4 cup olive oil
- 2 eggs beaten (or vegan egg substitute, or omit and use 1/4 c. extra water)
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon baking soda
- 1/2 cup water
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- a handful or so of chocolate chips
Instructions
- Preheat oven to 350.
- 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).
- Combine wet ingredients.
- Combine wet and dry ingredients. Pour into a greased loaf pan and sprinkle with chocolate chips.
- 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).
This looks so healthy and delicious! I’m going to make this tonight in muffin tins for an easy weekday breakfast
I’m really excited to try this with the spelt flour, it looks absolutely delicious!
Pingback: More Recipes! : VT Meets NYC
Pingback: » More Recipes VTmeetsNYC_Beta
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
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 : )
Glad you liked it, it’s really one of my favorites, I make it all the time!
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
Pingback: My Urban Cottage » pumpkin bites with chocolate chips
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!
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!
Please enable all recipes to be pinned to Pinterest!!! Thank You !!!