Pumpkin Chocolate Chip Bread

It’s kind of a no-brainer, converting muffin recipes into quick bread recipes and vice versa.  Still, it’s not something I always think about doing.

Remember how I turned Chocolate Chocolate Chip Muffins into Chocolate Chocolate Chip Bread?  That worked just as well when I decided to turn Pumpkin Chocolate Chip Muffins into Pumpkin Chocolate Chip Bread.

Pumpkin Chocolate Chip Bread

To make it easy, I’ll post the recipe here with revised instructions for making this batter into a delicious quick bread!

Pumpkin Chocolate Chip Bread

3 cups whole wheat flour (I used freshly ground hard white wheat)
1 – 1 1/2 cups sucanat
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon cinnamon
4 eggs
2 cups pureed pumpkin (or one 16 ounce can)
1 cup melted coconut oil (or butter)
1 cup chocolate chips (I prefer either homemade chocolate chips or soy free chocolate chips)

In a large mixing bowl, stir together all dry ingredients.  Add eggs, pumpkin and oil.  Mix well.  Fold in chocolate chips.  Pour batter into two buttered loaf pans.  Bake in a 350° oven for 45-60 minutes or until a toothpick inserted in the middle comes out clean.  Allow bread to cool for about 10 minutes before removing from pan.

Do you like muffins or quick bread better, or does it depend on the day?

Like This? Bless Others By Sharing!
Share on Facebook0Pin on Pinterest184Tweet about this on Twitter2Email this to someoneShare on LinkedIn0Print this page

Comments

  1. Jenni Moeller says

    I thought I liked quick bread better because it was easy to put it all in one pan and not have to divide it up. But since I began making freezer muffins I prefer the muffins because the batter is prepared ahead of time and I have a quick, warm breakfast ready in 20 min!

    [Reply]

  2. Kristin says

    I currently prefer muffins, because I feel like most recipes have fewer added sweeteners then bread.
    I like to send a mufifn once a week in my daughter’s lunch. I used to favor recipes that were 1/2 cup of added sweetener or less per 12 cup recipe. But I recently did the math, and that’s over 2 1/2 teaspoon of added sweetener per muffin, yikes! Since I try to keep my girls under the recommended 3 teaspoons of added sweetener for children per day, that nearly gets there in just 1 muffin. Plus, if the muffin contains fruit, there is fruit sugar as well. So much for being healthy :( I don’t care if it’s honey, sucanat or organic sugar, sugar is sugar and I try to limit it. I’m going to play around with cutting some of the added sugar in my favorite muffin recipes or perhaps substituting applesauce for some of it.

    [Reply]

  3. Kathy Gibson says

    What would be the difference between white ww flour and white ww pastry flour in this recipe? Texture difference? (Im used to reg white flour and wonder if pastry flour might might make it more like regular)

    [Reply]

    Laura Reply:

    For this recipe, either type of flour would work. Pastry flour doesn’t work in recipes that use yeast, but since this is a quick bread, you might find that it works well to keep the bread soft.

    [Reply]

  4. Heather says

    I love the muffins! They cook faster and are less messy for the kids. P.S. do you have a soaked version of this bread/muffin?

    [Reply]

  5. Frieda says

    I usually make muffins. They bake faster than bread and are easier to pack in lunches and take along when we need snacks to go. Now that I know how to make freezer muffins, I can always have some on hand.

    [Reply]

Leave a Reply

Your email address will not be published. Required fields are marked *