Nothing says fall like the smell of fresh baked Chocolate Chip Pumpkin Bread wafting though the house. Starbucks has nothing on this bread! Moist with just the right amount of pumpkin spice and chocolate chips make this bread a snack the whole house will fall in love with.
My kids are very picky eaters with one of their favourite snacks being my homemade banana bread. But at this time of year I just love the smell of nutmeg, cinnamon and cloves. Who doesn’t?
So I modified my version of banana bread to celebrate the pumpkin season. Added bonus my house smells amazing!
One thing I have learned is that getting kids to eat healthier isn’t easy or at least not with my kids.
My son Zachery is like a healthy food inspector. Always looking for what healthy ingredient I tried to sneak in. Last week in Toronto at the Canadian National Exhibition there was a booth for Made Good granola bars. He told the girl behind the counter that he doesn’t eat gluten free and prefers his food with extra GMOs.
He just does it to get a rise out of me and everyone I know but this kid!
To make this recipe a little healthier I replaced the all purpose flour with whole wheat flour for some added fibre. I also swapped out regular oil for coconut oil which has some amazing health benefits. Coconut oil is a natural saturated fat that promotes the production of good cholesterol and also helps turn bad cholesterol to good, plus it is great for your skin and hair!
You can use pumpkin puree right out of the can but I actually prefer to get the small pumpkins and roast them when they are in season.
Super easy to do!
HOW TO MAKE HOMEMADE PUMPKIN PUREE
- Set oven to 350 degrees Farenheit
- Trim the stem, cut them in half from stem to bottom
- Remove the seeds by scooping them out with a spoon. You can separate the seeds from the pulp and roast the seeds or fry with a little oil in a frying pan with some spices for an extra treat later
- Lay pumpkins face up on a lined baking sheet and cover with foil.
- Roast in pre-heated oven for about 45 minutes or until they are soft enough to easily poke thru with a fork
- Remove from the oven and let completely cool and then the skins will slide right off.
- If the pumpkin skin does not come off easily scrape the inside of the pumpkin with a spoon to separate from the skin.
- Use a food processor or hand held blender to puree the pumpkin flesh so it is smooth and strain to remove any stringy bits missed.
- Store in the fridge covered for up to a week.
This recipe doubles nicely and one roasted baking pumpkin is enough for two loaves.
I always make two loaves of this Chocolate Chip Pumpkin Bread and freeze for up to two months. Once completely cooled I wrap the second loaf in plastic wrap so it is tight and completely wrapped and then add a second layer of foil to ensure the bread is tightly sealed. Use a permanent marker and label the foil along with the date you made it so you can find this little gem when you need it.
Chocolate Chip Pumpkin Bread
- 2 large eggs
- 1 cup vegetable oil
- 1/2 cup light brown sugar
- 3/4 cup organic cane sugar
- 1 1/2 cups pumpkin puree
- 1/4 cup milk
- 1/3 cup unsweetened apple sauce
- 1 3/4 cups whole wheat flour
- 1 tsp baking soda
- 1 tbsp pumpkin spice
- 1 tsp salt
- 3/4 cup chocolate chips
- Preheat oven to 350 degrees. Lightly butter or spray one 9X5 loaf pan and set aside
- In a medium bowl beat eggs with a fork until well blended. Add sugars and mix well making sure there are no lumps. Add the apple sauce, pumpkin puree and oil and mix well.
- In a large bowl add flour, baking soda, salt and pumpkin spice and mix until blended.
- Gently add liquid ingredients to bowl mixing just until blended. Do not over mix. Fold in chocolate chips.
- Add batter to loaf pan and bake in the pre-heated oven for 45 minutes or until a tooth pick comes out clean or with only a few crumbs. Start checking 10 minutes early so as not to over bake which will result in the loaf drying out.
- Remove loaf from oven and let cool completely before removing from pan.
- Enjoy now or freeze for a treat later!
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