Do you love bread? Do you love pumpkin and spices? Do you love the way your house smells when you bake? If any of your answers are “YES” this is the recipe for you! This is hands down one of my favorite fall recipes to make. A few years ago one of my sons elementary school teachers gave his class this recipe and we’ve been making it ever since. If you know me you know i’m a recipe rebel and always add my own spin on things especially with breads. When I make this it never lasts around here very long so I doubled the recipe to make sure no stomachs go hungry. Sometimes I switch it up and add grated honeycrisp apples when they are in season rather than the applesauce, sometimes we add raisins, pecans, extra spices and sometimes we just stick to the basics. No matter what you put into this it’s pretty darn good. We love to serve it warm with a scoop of vanilla ice cream, slathered with homemade apple butter or even toasted with coconut butter. All I’m sayin is that you NEED this bread in your life no matter what or how you choose to eat it. Enjoy!
Chocolate chip pumpkin bread recipe
Yield 2 loaves
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat pastry or bread
- 2 cups of dark brown sugar, packed (you may substitute light brown sugar)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon of sea salt
- 1 teaspoon of ground nutmeg
- 1 1/2 teaspoons of ground cinnamon
- 1 teaspoon of ground allspice
- 1/2 teaspoon of ground cloves
- 1 15-ounce can pumpkin puree
- ½ cup of dairy free chocolate chips (or regular chocolate chips)
- 1 large mashed banana
- ½ cup of vegetable oil (may substitute safflower, canola, or coconut oil)
- ½ cup of apple sauce
- 1/3 cup maple syrup
- 1/3 cup water (you can also substitute vanilla almond milk, soy milk, or regular milk)
- 1 cup chopped walnuts or pecans (optional)
- 2 flax eggs ( 2 tablespoons of ground flax seed + 4 tablespoons of warm water. Mix and allow to sit for 10 minutes to gel) If you want to use 2 regular egg feel free.
- Preheat your oven to 350 degrees. Meanwhile grease two bread or loaf pans and set aside.
- In a large bowl, whisk together the flours, sugar, baking soda, baking powder, the salt, chocolate chips and all of the spices. If you like spicier bread feel free to add more.
- In a medium bowl, carefully whisk together pumpkin puree, flax egg, apple sauce, mashed bananas oil, maple syrup,and water (or milk if you decide to use it).
- Add the wet ingredients to the dry ingredients and gently fold all of the ingredients together making sure to mix very well. If using nuts add in ½ cup to the mixture saving the remaining ½ cup for the tops of the loaves. Divide the dough between the two greased pans and add the remaining nuts to the tops of both loaves.
- Bake the loaves for about 1 hour (times vary on pan sizes and oven temperatures) or until a tooth pick inserted into the center of the loaves comes out clean. Remove from the oven and allow to sit for 30 minutes to cool.
- Slice the bread and store in an airtight container for up to 3-4 days