Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Loaf

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When the weather turns colder I can’t wait to turn on the oven and get into the baking rhythm. Since it is Halloween I thought I would share my families chocolate chip pumpkin loaf recipe.

Something you probably didn’t know about my family is…my husband is allergic to white all purpose flour. That’s right, allergic! When he eats white flour he gets instantly sick to his stomach and usually throws up within 5 minutes.

So, I’ve had to adapt a lot of recipes to use whole wheat flour instead. This can sometimes be a struggle because whole wheat flour can make things very dense. The whole wheat flour that I use now is Bob’s Red Mill, Organic Pastry Flour, Whole Wheat, 5 lb. I like this flour because for some reason it really helps with the density issue and things tend to come out a little more fluffy than just using regular whole wheat flour.

My husband loves this bread, he has told me on numerous occasions “that pumpkin bread is ridiculous” but I want you to know these loaves aren’t really that sweet. But with the chocolate chips, it adds just the right amount of sweetness. In fact, he loves it because of the chocolate chips. This recipe makes 2 loaves.

You Will Need: 

IMG_2380

  • 1 1/4 cup granulated sugar
  • 1 3/4 cups brown sugar
  • 3/4 cup vegetable oil
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 2 1/2 tsp pumpkin pie spice (If you don’t have pumpkin pie spice you can substitute for 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp nutmeg, and 1/2 tsp ginger)
  • 1 can (15 oz) pureed pumpkin
  • 2 eggs
  • 3 1/2 cups Bob’s Red Mill, Organic Pastry Flour, Whole Wheat, 5 lb
  • 1/3 cup water
  • 1 1/2 chocolate chips

Directions:

  1. Preheat your oven to 375 degrees and spray loaf pans with nonstick spray.
  2. In a large mixing bowl combine the sugars and vegetable oil. Beat until blended at a low speed. You might need to scrape the bowl a few times to make sure it is well combined.
  3. Add baking powder, pumpkin pie spice (or spices), and salt. Mix until blended.
  4. Add pumpkin and eggs. Mix until blended.
  5. Add flour, 1/2 cup at a time, mixing in between. Make sure to scrape the bowl to make sure it is well combined and you don’t get any pockets of unmixed flour.
  6. Fold in chocolate chips, don’t over mix the chocolate chips in. Over mixing will cause you to not get chocolate chips in every bite instead of tons of chips in one bite.
  7. Pour batter into the two prepared loaf pans.
  8. Bake for 65-75 minutes in a preheated 375-degree oven. The loaves are done when you stick a toothpick, knife, or fork in the middle and it comes out clean.
  9. Let cool for 10 minutes in the loaf pans before taking out to cool completely on a wire rack.

This is one of my favorite fall recipes, what is one of your favorite fall baking recipes? How do you feel about pumpkin spice?

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22 thoughts on “Chocolate Chip Pumpkin Bread

  1. adkinsdomain says:

    Yum! I have been seeing recipes for this everywhere and it has been making me want to try it. Honestly, I never would have thought pumping and chocolate would be good together but then chocolate is good with most things! 🙂

    Like

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