A perfectly fall, perfectly delicious, and surprisingly healthy pumpkin chocolate chip bread. Only using whole grain flour, unprocessed sweetener (maple syrup) and lots of yummy chocolate.
With all the crazy energy in the world right now I just want to hide away in my kitchen and bake pumpkin things all day every day. October is not only the BEST month of the year because of all the obvious fall-is-the-best-season-ever reasons but also because October is my birthday month and that is reason enough to just keep eating pumpkin. Every. Damn. Day
Unless you are my totally weirdo-alien-partner, Jordan. He doesn’t like pumpkin. In other words, I may just turn into a pumpkin if I keep taste-testing pumpkin recipes at the rate I’ve been going! Stay tuned, this is the first of <<<hides behind a giant pumpkin>>> TEN pumpkin recipes I’ve recently tested.
Although it’s my birthday month, I am typically not a huge birthday celebrate-er, typically I love traveling to a far off place sometimes alone, sometimes with alien Jordan. This year I think I may just be in town (although I’ve been scheming to plan a quick secret getaway) and that only means one thing for me, more pumpkin.
My Mom baked a pumpkin chocolate chip cake every year for my birthday and threw me the most unbelievable Halloween-themed birthday party extravaganzas! She would craft that pumpkin cake into some kind of awesome display; a haunted house, a massive pumpkin (3d), a creepy witch. All things fall and wonderful. Pumpkin chocolate chip cake holds a very special place in my heart 🙂
In the spirit of my birthday and all things pumpkin I created a new version of my favorite pumpkin chocolate chip cake, turned it into a bread, and health upgraded some of the ingredients. This is a gluten version (gasp!), but I am loving whole grain spelt flour lately. You could easily make this gluten free by swapping out equal parts gluten free flour for the spelt.
A quick note on gluten – I am personally not gluten intolerant or sensitive. I do tend to make a ton of gluten free baked goods. More because I am interested in less processed products like almond flour and coconut flour than because of an issue with gluten.
I am not a health practitioner that believes gluten is evil, I have worked with many clients that do just fine including some gluten products in their life, like barley, and wheat berries, and farro, and spelt. Including spelt flour. So once in awhile I think it’s perfectly fine to have a baked good that contains gluten as long as your system tolerates it.
I like a slice of this pumpkin chocolate chip bread as is, or with a quick spread of grass fed butter or cream cheese. That’s when I am really going for the pumpkin gold.
I hope you make this recipe and love it to bits!
Happy Pumpkin Season!!
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- 1½ cups spelt flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2½ tsp pumpkin pie spice
- 1 cup dark chocolate chips
- 1 cup pumpkin puree
- 2 eggs
- ½ cup melted coconut oil
- ½ cup maple syrup
- 1 tsp vanilla
- Preheat oven to 350°, prepare a 9x5x3 loaf pan by lightly greasing with a bit of coconut oil
- Combine all dry ingredients (except chocolate chips) in a medium size mixing bowl and stir well to combine, set aside.
- Combine all wet ingredients in a blender and blend until creamy (about 1 minute)
- Combine wet ingredients with dry ingredients and stir well to combine.
- Pour batter into prepared loaf pan
- Bake for 45 minutes to one hour, removing from oven when top is golden brown and toothpick inserted into center comes out clean.
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