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Chocolate Chocolate Chip Pumpkin Bread

I know, I know it’s not November anymore and everyone has probably moved on to Gingerbread and Peppermint…..but if you still have a can of pumpkin hanging out in your pantry then you are going to want to make this bread! First off let me say that I have made many different versions of pumpkin bread and I have several favorites…. but this has moved up to the #1 position! Actually it is my entire family’s favorite! I have made it a ridiculously embarrassing number of times over the last few weeks. In fact, after I finish writing this I’m going to see if there’s any left…. need my choco-pumpkin fix. Please don’t judge me 🙂

Chocolate Pumpkin Bread Recipe

The thing about this pumpkin bread is that it really doesn’t taste anything like pumpkin. If pumpkin wasn’t in the name you wouldn’t know it had any in it. It is basically an amazing Chocolately Bread and the pumpkin just gives the right amount of moistness to this bread. Seriously guys, trust me and go make this right now! 

This bread is basically a chocolate lovers dream come true. It’s breakfast, a snack, dessert all rolled in to one lovely package! And honestly the ingredient list is not too bad…so you can actually feel good about eating it!

Chocolate Chocolate Chip Pumpkin Bread
The moistest, chocolaty-est, and most delicious pumpkin bread that I've ever made. This Chocolate Chip Pumpkin Bread is my family's new favorite.
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Prep Time
10 min
Total Time
55 min
Prep Time
10 min
Total Time
55 min
Ingredients
  1. 1/2 cup plain Greek yogurt
  2. 1/2 cup pumpkin puree
  3. 1/4 cup coconut oil, melted
  4. 1/4 cup plain unsweetened coconut milk
  5. 2 large eggs
  6. 1/2 cup brown sugar
  7. 1/2 coconut palm sugar
  8. 3/4 cup spelt flour
  9. 1/2 cup all purpose flour
  10. 1/2 cup cocoa powder
  11. 1 tsp baking soda
  12. 1/2 tsp salt
  13. 1/2 cup dark chocolate chips, divided
Instructions
  1. Preheat oven to 350 F. Grease an 8x4 inch baking pan.
  2. In a large bowl whisk together yogurt, pumpkin, coconut oil and coconut milk until combined.
  3. Add eggs, and whisk until incorporated.
  4. Stir in sugars until well combined.
  5. Add flours, cocoa powder, baking soda, and salt. Stir until just combined.
  6. Stir in 1/4 cup chocolate chips.
  7. Pour batter into pan.
  8. Sprinkle remaining 1/4 cup chocolate chips over batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. It's okay if it has some melted chocolate on it, but it shouldn't have any crumbs.
  10. Let it cool for 5-10 minutes.
  11. Enjoy!
Adapted from www.ihearteating.com
Adapted from www.ihearteating.com
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Honey Roasted Pumpkin Seeds

We love carving a couple of pumpkins each year for Halloween and now that our girls are getting a little older they are enjoying it too. Well actually they both think it is disgusting reaching in to the pumpkin to pull out the seeds and the flesh. They are a little grossed out by it. Luckily Jim and I don’t mind. He scoops out the flesh and I work on separating the seeds so I can roast them up to have as delicious healthy snack! 

Really the most tedious part of the process is separating the seeds from the flesh, once you’ve done that it’s a piece of cake. You will want to rinse the seeds off, and then place them on a paper towel and blot them dry. What I do is leave mine on the paper towel on the counter overnight so they can dry out. 

PumpkinSeeds-4-2

The next day they are ready for roasting! I decided to do something a little different with mine this year. In the past I have made sweet ones using cinnamon and sugar. I’ve also made savory ones using different seasonings, and I have also made spicy ones. This year I decided on making Honey Roasted Pumpkin Seeds! I couldn’t wait for these to come out of the oven so I could taste test… they had the entire house smelling so good! 

Honey Roasted Pumpkin Seeds

They tasted even better than they smelled, I had to stop myself from eating them so I would have some left to photograph! These are sweet and savory at the same time. The best of both worlds. They are naturally sweetened with honey, so no refined sugars here! 

PumpkinSeeds-18-Edit

Why eat pumpkin seeds? Pumpkin seeds are incredibly good for you. They are packed with magnesium, zinc, and omega 3’s. They are rich in healthy fats, antioxidants, and fiber and they taste delicious! They are definitely the perfect fall snack.

Honey Roasted Pumpkin Seeds
Crunchy, sweet and savory! The perfect healthy fall snack!
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. 1/2 cup of pumpkin seeds
  2. 2 tsp of honey
  3. 1 tsp of coconut oil (melted)
  4. 1/4 tsp sea salt
Instructions
  1. Separate the pumpkin seeds from the flesh.
  2. Rinse seeds and put them on a paper towel and blot dry.
  3. Let them air dry overnight or for a few hours.
  4. Once they are dry, put them in a bowl.
  5. Preheat the oven to 300 degrees.
  6. Add honey, coconut oil, and salt to the bowl and stir all together.
  7. Line a baking sheet with non-stick foil.
  8. Pour the seeds onto the baking sheet.
  9. Bake in the oven for at 300 degrees for 30 minutes.
  10. Once they come out of the oven sprinkle with a little more sea salt, let them cool and then snack away!!!
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Pumpkin Pie French Toast

Pumpkin everything!! Jim and I had a Sunday morning to ourselves after the kids spent the night with the grandparents. That was so nice and relaxing, but it also gave us a chance to whip up some french toast. We don’t make french toast too often because our weekend mornings are still fairly rushed. We might have to change that now… this pumpkin pie french toast was awesome!

Pumpkin French Toast Recipe

Jim and I were talking about how there is literally a pumpkin version of just about any dessert-ish recipe. We naturally thought about what things we haven’t seen a pumpkin version of and settled on french toast. We love french toast, and having no kids for the morning gave us a little time to experiment. So off to the kitchen we went.

pumpkin pie french toast

 

The french toast itself was pretty easy. We added pumpkin and the usual pumpkin pie spices to the batter. Turns out that it cooks beautifully and tastes even better. 

Pumpkin Pie French Toast
Yields 10
Easy and delicious french toast with a pumpkin pie batter.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 2 eggs
  2. 6 Tbsp canned pumpkin
  3. 4 Tbsp powdered sugar
  4. 2/3 Tsp cinnamon
  5. 1/2 Tsp ground ginger
  6. 1/2 Tsp ground cloves
  7. Dash nutmeg
  8. 1 Tsp vanilla extract
  9. 1/2 C milk (2%)
  10. 3 Tbsp butter
  11. 10 slices brioche bread
Instructions
  1. Combine all ingredients except butter and bread in a mixing bowl and whisk thoroughly
  2. Heat a nonstick pan over med-high heat
  3. Add a bit of butter to the pan and let melt
  4. Dip each piece of bread in the batter for about 2 seconds per side and then place in pan immediately
  5. Let cook for about 90 seconds on each side, or until lightly browned
  6. Continue until you've used all of the batter and bread, adding a bit of butter each time
Notes
  1. Maple whipped cream and maple syrup go well with this
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We wanted something unique to go with the french toast, so that’s where the maple whipped cream came in. It’s just a slight twist on the traditional whipped cream and goes nicely with the pumpkin spices. 

Maple Whipped Cream

Maple Whipped Cream
Yields 2
A delicious twist on traditional whipped cream. Maple syrup gives it a candy-like taste.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 1/2 Pint heavy whipping cream
  2. 1 Tbsp maple syrup
  3. 2 Tbsp powdered sugar
Instructions
  1. Chill the bowl of your stand mixer (or your mixing bowl if whipping by hand) in freezer for 5 minutes before starting
  2. Combine all ingredients in the bowl and beat on high for 1-2 minutes, depending on your desired thickness. Scrape down sides a couple of times.
  3. Keep refrigerated and use within 2 hours
Notes
  1. Replace maple syrup with 1 Tbsp vanilla extract for vanilla whipped cream.
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