4 eggs. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. 1¾ cups sugar. It’s the one that packs some great health benefits. In fact, I’ve made it three times in the past month. 1 (15-ounce) can pumpkin puree (about 2 cups) ⅔ cup water. This week the leaves are red and orange, rain has been falling for four days and the temperatures are below 60. To celebrate the incoming of one of the best months of the year I made this. To preserve the moistness of the bread, wrap in foil while it’s still slightly warm. 1 cup whole-wheat flour. When I make this loaf, I use 1 cup of AP flour and 2/3 cup whole wheat flourTo make  your pumpkin chocolate chip bread: Preheat your oven to 350ºF, and spray your loaf pan with non-stick spray. Learn how your comment data is processed. We stuffed ours with loads of chocolate chips and used whole wheat flour. She specializes in kids’ crafts and activities, easy recipes, and parenting. Grease a large loaf pan with non-stick spray. Remove from oven and let cool on a wire rack. This bread is the perfect way to use whole wheat flour as it is so very soft, you’d never even know it was in there! If centre is not fully cooked after one hour, tent some foil over the pan to prevent top from burning and continue to bake, checking again every 10 minutes. Bake in the preheated oven for 1 hour. Sift flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg together in a large bowl. Add in the eggs, one at a time, beating well after each addition. 1½ cups milk- or semisweet-chocolate chips This site uses Akismet to reduce spam. Because this is a dense bread and because oven temperatures vary, your bread may not be fully cooked in the centre after an hour. Add the remaining dry ingredients, mixing in slightly. After a week of sunken, soggy, and flavorless loaves, I finally mastered what ingredients and how much of each to use- and the result is absolute perfection.. Pumpkin: There is a TON of pumpkin in this pumpkin bread recipe! Welcome in the fall with your own batch of Pumpkin Chocolate Chip Bread! I also use mini chocolate chips and almost always add 1/4 -1/3 cup hemp seeds or flax meal. It’s moist and delicious, and a great way to use up that last cup of leftover pumpkin purée. When I was testing this pumpkin bread recipe, it took me about 6 or 7 tries to get it just right. Add the remaining pumpkin/milk mixture and mix in until just combined but smooth. Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch … A note about coconut oil: Virgin coconut oil will smell like coconut and it’s made from the coconut meat. When the centre is fully cooked, remove the loaf from the oven and let it cool in the pan for 5 minutes. Look at that, wouldya? Filed Under: Recipes Tagged With: baking, bread, Kid-Friendly Food, pumpkins, treats. It’s a win-win: cookies for the kids, and a loaf of pumpkin chocolate chip bread for me. 1 teaspoon salt. Stir the chocolate chips into the pumpkin mixture. You can add whatever mix in’s you would like. Fold pumpkin and chocolate chip mixture into dry ingredients and stir until just moist. That’s ok, that’s usually the way it is with mine too. 1 teaspoon ground cinnamon. I’m certainly not complaining. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Secondly, this bread is sweetened with unrefined sugar. Best Books for Boys – 40+ Fantastic Reads for Boys ages 8-16, 75+ Best Chapter Books for Girls Ages 5-13, Pumpkin Chocolate Chip Bread with Whole Wheat Flour and Coconut Oil. Firstly, this Healthy Pumpkin Chocolate Chip Bread is easy to make and absolutely delicious! Diets are for the birds. Crafts and Activities for Toddlers and Preschoolers to Tweens. In fact, I’ve made it three times in the past month. In a separate bowl, mix the dry ingredients (flour, baking soda, baking powder, pumpkin pie spice, cinnamon and salt). Coconut oil and whole wheat flour give it a healthy spin. Preheat oven to 350º. Go for virgin coconut oil. In medium bowl, whisk together melted coconut oil, pumpkin and eggs. But not this year! I’m trying to eat healthier though, so I make this pumpkin bread with coconut oil instead of butter, and I replace some of the all purpose flour with whole wheat flour.