We are basically in the fall/holiday season and I’m fully ready to embrace boots and sweaters. I’d also like to sip hot chocolate at the same time, while eating pumpkin & apple pie, with a pumpkin spice candle burning in my kitchen while listening to Rudolf the Red Nose Reindeer.
Also..I’d like it snow.
Unfortunately my kids are still pant-less and wearing T-shirts around the house, and my air condition is on full speed. And the larger I get, the more I desperately want to wear oversized comfy clothes, but I sweat like a sinner in church…
Would this be considered complaining?
(Side note: I just love that little face!)
But of coarse I have so much to be grateful for, and this afternoon when my little peanut woke up from her nap I decided we would do our best to bring the Fall season to us. And since it’s the season of..giving? (Isn’t is always?) We decided that sharing a piece of Fall with someone else would be best!
This pumpkin bread is the perfect recipe for when you feel like giving. It makes enough to make one loaf for you and one loaf for someone else.
Or 4 smaller loaves for you and 3 special friends.
You can use canned pumpkin, or if you are feeling creative you can make your own FRESH pumpkin puree! (There is also a really embarrassing video tutorial too! Win win!) I usually try and make a large batch every season and then bathe in it.
HA! I mean, not bathe…BAKE!! Oh my gosh…so awkward.
And of coarse, save the mixer spoon and a few chocolate chips for those little mouths. Leave the bowl for yourself…
- 3 c. white whole wheat flour
- 1½ c. coconut sugar
- 1 tsp. salt
- 2 tsp. baking soda
- ½ tsp. baking powder
- 2 tsp. cinnamon
- ½ tsp. pumpkin pie spice
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- 1 tsp. ground cloves
- 1 c. melted coconut oil, cooled
- ⅔ c. water
- 4 eggs
- 2 c. pumpkin puree, canned or fresh
- 1 tsp. vanilla
- 1 bag chocolate chips
- In a bowl, whisk together the flour, sugar, salt, and spices. Set the bowl aside.
- In a mixing bowl, add the oil, water, eggs, pumpkin, and vanilla. Mix until combined, and then with the mixer on low add in the dry ingredients until combined.
- Fold in the chocolate chips.
- Grease two large bread pans, and divide the batter between the two.
- Bake in a preheated 350 degree oven for 45-50 minutes. Let the bread COMPLETELY cool in the pans before removing.
Recipe slightly adapted from this lovely and delicious Pumpkin Bread from What’s Gaby cooking!
Make sure you wrap up the loaf nicely with a sweet note and a burlap ribbon! Then grab your flip flops, sunglasses and 50 SPF as you head out the door to make your delivery…
Also, run the air conditioning in the car so the chocolate chips in the bread don’t melt…