Thursday, November 14, 2013

Dark Chocolate Pumpkin Bread

I know the world becomes completely inundated with pumpkin-flavored things during this time of the year, but bear with me as I give you one more recipe.

I had half a can of pumpkin left over from that delicious pumpkin cheesecake bread I made for our living room social last Sunday but rather than make another loaf of it, I decided to modify the recipe to hopefully make it a tiny bit healthier and I also decided to nix the decadent cheesecake topping because I really don't need a cheesecake topped bread tempting me in my kitchen. So here you go, another pumpkin bread recipe.

Dark Chocolate Pumpkin Bread (makes one loaf):

  • 1 cup pumpkin
  • 1 cup brown sugar
  • 3 tbs coconut oil, melted
  • 2 eggs
  • 1/2 tbs molasses
  • 1 tsp pure vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp dried ginger
  • 1/8 tsp ground cloves
  • 1/2 cup dark chocolate chips
  1. Preheat the oven to 350F. Lightly oil a loaf pan (I just bought a ceramic loaf pan and wow, what a difference! No more burned bottom and sides like always seemed to happen with my metal loaf pan.)
  2. In a stand mixer (or in a bowl with a hand mixer), add the pumpkin, oil, molasses, brown sugar and vanilla and mix to combine. Add the eggs one at a time and mix just enough to combine.
  3. In a separate bowl, add all of the dry ingredients (except for the chocolate chips), and mix thoroughly. With the mixer running on low, slowly incorporate the dry ingredients just enough to combine. Don't over-mix! Fold in the chocolate chips by hand. Pour the mixture into the loaf pan, sprinkle a few remaining chocolate chips on top and then place in the oven. Cook for 40-45 minutes (turning once halfway through), or until a toothpick comes out clean. Let cool completely. Or don't. Enjoy!

I'm pretending that the whole wheat flour and the coconut oil negate all the other bad stuff in this recipe so that I can have it for breakfast. It pairs perfectly with a cup of coffee.

And happy birthday to my dear husband. May you live long and prosper. And may you make it through this loft remodel with your sanity intact. I love you, baby.


I may or may not have eaten all of the chocolate chips out before giving her a slice.


  1. Delicious, I'll have to try that recipe. Alice seems to love it, with or without chocolate chips. xo

  2. PS: Happy Birthday to your hubby! Hope I can tend sometime soon, so you can go out on the town and celebrate his Birthday! xo


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