Pumpkin Recipe Roundup: Pumpkin Chocolate Chip Bread

I thought it might be fun to try out a series on the blog, and what better theme than pumpkin! I think it is apparent from my recent post how much I love pumpkin. Fall is my favorite season, the brutal NC heat and humidity fades away as the vibrant earthy tones start spotting the landscape. Fall is also a great time for some of my favorite produce, very hearty, rustic produce like butternut squash, figs, brussel sprouts and pumpkins!

Last weekend, I made an obscene amount of pumpkin puree to freeze for the season. Every Friday in October I will be posting a new fall-inspired recipe that features pumpkin - I call this my "Pumpkin Recipe Roundup!"

First up, Pumpkin Chocolate Chip Bread. This is a great recipe that I tweaked from the Pumpkin Chocolate Chip Donut Muffins on You Made That. I love pumpkin muffins too, but breads are easier to travel with and store.

Treat Yo' Self

The great thing about this bread, is that it has a cakey consistency, which Ryan loves. And the large chunks of organic dark chocolate are a nice little surprise in every bite! Even though I made a few health-conscious ingredient swaps, this still is not the healthiest recipe on my blog. But my philosophy is sometimes you just have to Treat Yo' Self (In the words of my favorite character on Parks and Rec)!

Pumpkin Chocolate Chip Bread

Adapted from You Made That Yields: 2 loaves Prep Time: 20 minutes Cook Time: 40-50 minutes 1/2 cup coconut oil 1/2 cup room temp. butter 3/4 cup light brown sugar

1 teaspoon vanilla extract

1 1/4 cups pumpkin puree

2 large eggs

1/3 cup buttermilk

1/4 cup honey

3 cups white whole wheat flour, I used organic

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon pumpkin pie spice

1 cup dark chocolate chunks

Preheat the oven to 350 degrees and rub butter on the inside of two bread loaf pans. I like to use a paper towel to spread the butter.

In a large bowl of a standing mixer, beat the coconut oil, butter and brown sugar until light and fluffy. Add in the eggs, one at a time, scraping the side of the bowl if needed.

In a medium bowl, whisk together the buttermilk, pumpkin puree, vanilla extract and honey. Add this pumpkin mixture to the butter mixture and mix on low. Clean the bowl out and dry. Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. With mixer on low, add flour mixture in three additions. Fold in the chocolate chunks until well distributed.

Divide the batter evenly into the two bread loaves. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Let the loaves cool for about 10 minutes, then remove from the pans and cool the rest of the way on a wire rack.