Chocolate chip. Pumpkin bread. If you’re thinking that sounds really good, I promise, it tastes even better than you think. And when all foods fit in your diet, delicious dessert like this is a must.
Cue all the cozy vibes with this one: warm, gooey, chocolate-y pumpkin bread.
It’s made with simple ingredients and super easy to make. This pumpkin bread is the baked good that you need for fall.
I used to wonder about sharing desserts as a dietitian. Did it mean I wasn’t promoting “health”?
Now, as a more seasoned dietitian (or so I like to think), I know that health most definitely includes dessert.
Because if you’re craving something warm, sweet and satisfying for fall, slathering some pumpkin puree on toast probably isn’t going to cut it.
And what ends up happening instead? You then try a banana. Or a baked apple. Or a handful of chocolate chips.
Until finally, you cave and just eat the baked good you were craving all along. Except now you’re overfull from eating all of those foods, and you didn’t even enjoy it very much.
Yep, research actually shows that when we eat past the point of fullness and eat when we’re already full, it hinders our ability to feel satisfied and enjoy what we eat.
So instead, as part of ~health~ I really recommend eating things like dessert and sweets and baked goods and definitely this Chocolate Chip Pumpkin Bread.
All foods truly can fit. And, when you know all foods are allowed, it takes them off their pedestal and lets them just become something neutral that satisfies a craving. The end.
Oh and this specific recipe? Gives you the fluffiest, most moist, most delicious end result ever.
I hope you enjoy it!
BUT TRY IT FOR YOURSELF AND SEE!
Preheat oven and mix wet ingredients
Preheat oven to 350 F. Lightly grease a 9×5 loaf pan.
In a large bowl, combine eggs, butter, pumpkin puree, sugar and honey. Mix well.
Mix dry ingredients
In a separate bowl, combine flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Mix well.
Pour dry ingredients into wet
Pour dry ingredients into wet and mix to combine. Fold in chocolate chips and/or chocolate chunks, reserving some to add to top of banana bread.
Pour into loaf pan and bake
Pour mixture into the loaf pan. Add remaining chocolate chips on top. Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Storage: Make this Pumpkin Bread in advance! You can store it in airtight container or storage bag on the counter or in the fridge for up to 5 days. You can also freeze and keep it in the freezer for up to 3 months.
- Mix ins: Feel free to get creative with addition mix ins! Try adding chopped walnuts, pecans or even roasted pumpkin seeds.
- Substitutions: To make this recipe dairy free, swap the butter for vegetable oil or melted coconut oil.
Ingredients
- 2 very ripe bananas
- 2 eggs
- 5 tablespoons melted and cooled butter
- 1 cup pumpkin puree
- 1/2 cup white sugar
- 1/2 cup honey or maple syrup
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 tsp teaspoon baking soda
- 1/2 tsp baking powder
- 2 teaspoons cinnamon
- Optional: 1 teaspoons pumpkin pie spice
- Chocolate chips or chunks to your desire I used an bag of chocolate chips + a chocolate bar broken into chunks
Instructions
- Preheat oven to 350 F. Lightly grease a 9×5 loaf pan.
- In a large bowl, combine eggs, butter, pumpkin puree, sugar and honey. Mix well.
- In a separate bowl, combine flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Mix well.
- Pour dry ingredients into wet and mix to combine. Fold in chocolate chips and/or chocolate chunks, reserving some to add to top of banana bread.
- Pour mixture into the loaf pan. Add remaining chocolate chips on top. Bake in the preheated oven for about 60-65 minutes, or until a toothpick inserted in the center comes out clean.
This sounds so good! At which point do I add the banana? With wet ingredients?