Here is the first recipe I’m sharing that uses my homemade pumpkin pie spice mix. This is so perfect for a cool fall day, and as a bonus it will make your house smell like fall too!
Pumpkin Chip Bread or Muffins
Author: Queen Of The Red Doublewide
Recipe type: Quick Bread
Ingredients
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 eggs
- ¼ cup plain Greek yogurt
- ¾ cup butter - melted
- 1 cup all purpose flour
- ⅔ cup whole wheat flour
- 1 cup sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Pumpkin Pie Spice Mix
- 1 cup chocolate chips plus ¼ cup for sprinkling on top
Instructions
- In a mixer or large bowl combine the pumpkin, vanilla, eggs, butter and yogurt. In a separate bowl stir together flours, sugar, salt, baking powder & soda, and Pumpkin Pie Spice mix. Pour dry ingredients into the mixer and blend well. Fold in the 1 cup of chocolate chips. Grease a loaf pan, pour batter in and sprinkle remaining chocolate chips on top. Bake at 350 degrees for 60 to 75 minutes.
Note: If you don’t have plain yogurt you could substitute sour cream and you could also substitute apple sauce for the butter. I used organic sugar but sucanat would also work. I also used a little less sugar and chocolate chips and it was still yummy, yummy!
Instead of bread you can make muffins. These are the jumbo muffins and they took about 30 minutes to get done. The smaller regular size muffins take about 20 minutes. Be sure to grease your muffin tins and fill them about 2/3 full…..yummm!
This recipes was adapted from: Java Cupcake
Thanks for the recipe. Following on Facebook and Pinterest. Come share if you like. Linda PINNING this recipe.
http://www.craftsalamode.com/2013/10/what-to-do-weekends-41.html
Hallie and Mom have made some Chocolate Chip Pumpkin Bread before, and it’s absolutely delicious! I would love to try your recipe, though, especially considering it’s healthier 🙂
Always love pumpkin recipes. Thanks.
Those look so good! My grandma used to make some very similar to those and they were DELISH! Thanks for sharing. 🙂
Yummy! I found you on Homemade Mondays. Your pumpkin recipe caught my eye, but I was hooked by the name of your blog! Love it!
Thanks Laura! Glad you stopped by the red double wide. 😀
This has got to be one of the most beautiful pumpkin chocolate chip loaves I’ve ever seen! I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-14
Oh yum! I’m pinning this to our HomeAcre Harvest Hop board! Thanks for sharing this on The HomeAcre Hop! Hope you’ll share your seasonal posts with us on The HomeAcre Harvest Hop this Thursday!
Hi Grace, This looks amazing! I can’t wait to try it. Thanks for sharing at the Krafty Inspiration Thursday Link Party, you have been chosen as one of the top 5 featured posts at tomorrow’s party.
Have a lovely evening!
Maria @ Krafty Cards etc.
http://kraftycardsetc.com/
Thanks Maria!
Yum—what a great recipe! Thanks for sharing at the Homemaking Party!
When we lived in WV, we kept bees and had an abundance of pumpkins. I preferred the sugar ones that I could use for baking. We gave a lot away to church friends and neighbors. The following year I had strangers at my door asking if they could buy one of my pumpkins. Living in north Alabama they do not seem to do well and unfortunately we no longer have bees. I really miss the taste of my sugar pumpkins. Thanks for your article on how to make pumpkin puree. I just use to snap off the stems, cut them in half, scoop out the seeds and place face down on a greased pan, roast for about 1 hour. When they were cool, I would scoop out the meat–all the remains went into the compost.