Pumpkin Chocolate Chip Bread

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There are few things as comforting as a warm, decadent slab of pumpkin chocolate chip bread. It’s also quite good at room temperature and makes a good breakfast, snack, or even dessert!

I’m sharing my all time favorite recipe for this treat.  It’s healthier – and I think even more delicious – than the pumpkin chocolate chip breads you’ll find at bakeries or coffee shops. My recipe is based on the classic Betty Crocker recipe, but I’ve been refining it over the years by making adjustments such as replacing the eggs with ground flax seed, trying various types of flour and oil, reducing the sugar and baking soda, and adding chocolate chips. The baking soda change may sound odd, but I absolutely hate being able to taste baking soda in baked goods, and I could taste it in the original recipe.

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I think the whole pumpkin foods in Fall craze is silly, as I eat this bread year round. Just be sure to stock up on canned pumpkin – it can be hard to find it out of season.

Vegan Pumpkin Chocolate Chip Bread

1/4 cup ground flax seed
3/4 cup warm water
2 cups sugar
1 cup extra light olive oil (I use Bertolli’s; this also works well with a olive oil/canola blend)
3 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2/3 cup water
1 15 oz can pumpkin
3/4 cup dark chocolate chips

1. In a large bowl, whisk the ground flax seed and warm water until combined. Set aside for 5 minutes to thicken.

2. In the meantime, preheat oven to 350 degrees and spray a large loaf pan (or two smaller ones) with nonstick spray.

3. Add the sugar and olive oil to the flax mixture and stir until just combined.

4. Add 1/2 cup of the flour and remaining dry ingredients. Stir until just combined. Continue adding the rest of the flour, 1/2 cup at a time. Do not over-mix. Add as much of the 2/3 cup water as needed along the way to keep from getting too dry.

5. Stir in the pumpkin until mixture is uniform in color. Finally, fold in the chocolate chips.

6. Pour batter into loaf pan and bake 50-60 minutes, or until a knife inserted near the center of the bread comes out clean. Let cool on wire rack before slicing into 1″ slices.* Enjoy!

* Technically this should make at least 2 dozen servings, but a loaf usually lasts about 3 days in our house of two people. We choose to ignore the serving size for this one. It’s just too good!

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