As much as I love summer, I do begin to crave Fall this time of year. Crisp mornings, sunny days, sweaters, and everything pumpkin and spice. Starbucks offered their Pumpkin Spice Latte the 1st week of September this year and it really is an epitome of Fall. When I hear it's here, I don't rush out to get a cup.. instead I reach for my recipe file and my Pumpkin Spice Chocolate Chip Bread.
I have been making this recipe for years, forget where I got it, but wherever I got it, they did not hold back with the list and volume of super rich, super fattening ingredients. The sugar was out of control and we just don't need to do that now.. and the fat, way to much and we don't really need to do that now either. So this recipe underwent a redux and what it yielded is really good, in fact no need to even mention the "diet" it went on... it is a moist, rich bread that is delicious and full of ingredients that are good for you. It's not overly sweet and the anticipation of a bite with some dark chocolate.. so good.
Pumpkin Chocolate Chip Bread
1 c. turbinado or muscato sugar
1 c. brown sugar
1 (15 ounce) can organic pumpkin puree
1 c. coconut oil
2/3 c. water
4 eggs, room temp.
3 1/2 c. white whole wheat flour
1 T. ground cinnamon
1 T. ground nutmeg
2 t. baking soda
1 1/2 t. salt
1 c. miniature dark chocolate (chopped in chunks)
1/2 c. chopped walnuts (optional)
Pumpkin Seed ginger topping.. (optional, see below) If I add this topping, then I omit the added walnuts in the batter.
1. Preheat oven to 350º F. Grease and flour three 9x5 inch loaf pans.
2. Warm jar of coconut oil in preheating oven til liquid enough to measure a cup. Set aside. (use caution and pot holders!)
3. Whisk together dry ingredients. Set aside.
4. In a large bowl, (I use a stand mixer but a handheld will work here) combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in dry ingredients.
5. Toss chocolate and nuts with a good pinch of flour to coat (this will ensure they don't all sink to the bottom) Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
6. Sprinkle with Pumpkin seed ginger topping. (Optional. See recipe below)
7. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
8. Once cool, Wrap loafs in foil and let sit overnight or at least several hours before serving.
Decadent Pumpkin Seed & Ginger topping1. Melt 4 T. butter in large nonstick skillet over medium heat.
2. Add 2 c. combination of chopped almonds, chopped pecans, and whole pepitas (pumpkin seeds)
3. Sauté until nuts brown slightly and pepitas begin to pop, about 2 minutes.
4. Sprinkle 1/2 c. brown sugar and good pinch of salt over; stir until sugar melts and nuts are coated with glaze, 1 to 2 minutes.
5. Remove skillet from heat. Stir in 1/4 c. chopped crystallized ginger.
6. Cool topping in skillet.
DO AHEAD Can be made 1 day ahead. Cover and store airtight at room temperature.