Chocolate Chip Pumpkin Bread (two ways)
Try this Chocolate Chip Pumpkin Bread (two ways) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup maple syrup or honey
- 1/3 up coconut oil melted
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1.5 cups flour (spelt whole wheat, whole wheat pastry or all-purpose)
- 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon 1/4 tsp ginger, 1/4 tsp nutmeg and 1/8 tsp cloves)
- 1/4 to 1/2 cup sugar (i had great results with 1/4 cup co
- 1/2 cup chocolate chips (i used enjoy life mini chocolate
- Carbohydrate 4.4394488908742 g
- Cholesterol 11.2565972216699 mg
- Fat 4.08480652766416 g
- Fiber 0.000736111111111111 g
- Protein 0.941557638431864 g
- Saturated Fat 2.58016333325909 g
- Serving Size 1 1 muffin (37g)
- Sodium 56.2445555414128 mg
- Sugar 4.43871277976308 g
- Trans Fat 0.28077597221601 g
- Calories 57 calories
Prepare either a 9-inch loaf pan or muffin pan with cooking spray or muffin tins and preheat oven to 350 degrees F. for muffins.Combine dry ingredients in a large mixing bowl. Stir together all wet ingredients in a medium mixing bowl. I stir all wet ingredients together without eggs and then stir in eggs quickly to keep the coconut oil from hardening back up.Pour wet ingredients into dry and stir without over mixing. Fold chocolate chips into the batter.Pour batter into loaf pan or muffin tins and bake.For muffins- bake at 350 for 20-25 mins and for loaf- bake at 350 for 45-50 mins. (oven temps can vary, so bake until toothpick inserted in the center comes out dry)Allow muffins or loaf to cool for 5-10 mins and then enjoy!
