The leaves are changing, the weather is starting to cool off, and Trader Joes has all their pumpkin items in stock. It’s officially fall. Now, I don’t know about you but I LOVE everything pumpkin. Always have. There’s something about the smell, the feeling I get when I get a big wiff of cinnamon, pumpkin spice, or toasted pecan, that makes me all warm inside.
Out of all the fall-inspired eats, pumpkin chocolate chip bread has always been my favorite. I’ve tried a few recipes out and this one is a winner! I hope you enjoy it 🙂
This fall-inspired recipe is perfect for a quick breakfast, snack, or even dessert!
- 1 1/4 cups whole wheat flour
- 1/2 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup yogurt plain, unsweetened (I used dairy free Kite Hill)
- 1/2 cup applesauce I used unsweetened
- 1 tsp vanilla bean powder vanilla extract will work too
- 1 egg
- 1 cup pumpkin puree
- 3/4 cup chocolate chips
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Preheat oven to 350. Mix together dry ingredients and wet ingredients separately, then combine and fold in chocolate chips last. Spread into a greased baking loaf with parchment paper. Bake for 55-65 minutes or until a toothpick comes out clean.
