It’s Time For Pumpkin!
Since September is NEXT WEEK (how?!?), it’s clearly time to jump on the pumpkin train. While I’m half embracing and half resisting the fact that fall is upon us, I’m completely on board for all the pumpkin things. Which is why every single recipe this week features, you guessed it, PUMPKIN!
If you happen to be completely resisting pumpkin until mid-September, just save this recipe in your back pocket. Believe me, you’re going to want it!
I’m pretty sure I finished this loaf of Chocolate Chunk Pumpkin Bread by myself in less than 2 days. I can be fairly certain of this for a couple of reasons. First off, I designate any bread or muffin that I put chocolate in “off-limits” for Lars. Not because I don’t want him to have chocolate (although he very rarely, if ever has it), but because it is a VERY messy snack once chocolate chips are involved.
And second, Marc isn’t a huge fan of pumpkin. I know…WHAT?! Who is this guy? He had one, maybe two slices of this bread, declared it “really good,” and didn’t touch any more of it. Whatevs.
He pretty much tries everything I make, and while he liked the bread, but pumpkin spices don’t do much for him. This means that most of the pumpkin baked goods that I make are allllll mine.
Clearly, I have no problem with this.
What Makes This Recipe Different?
This Chocolate Chunk Pumpkin Bread is everything I had hoped it would be. I set out to make a somewhat healthier pumpkin bread. I have a few other pumpkin bread recipes on here, like this Starbucks Pumpkin Bread and this Brown Butter Pumpkin Bread, but this time I wanted something lighter, yet filled with tons of chocolate chunks. You know, for balance.
- 15 ounces pumpkin puree
- 2 large eggs
- 1/2 cup coconut oil melted
- 1/2 cup milk I used unsweetened vanilla almond milk
- 1/2 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 3/4 cup white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- Preheat oven to 350 degrees F.
- Spray a 9x5" loaf pan with cooking spray.
- In a large bowl, combine pumpkin, eggs, coconut oil, milk, brown sugar, and vanilla, and whisk together until well combined.
- In a separate bowl, mix together flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Add dry ingredients to wet ingredients and stir together with a spatula until just combined.
- Fold in chocolate chunks.
- Pour into prepared loaf pan.
- Bake in preheated oven for 55-60 minutes until center springs back lightly when touched.
- Cool and slice.