I don’t know about you, but when my kids come home from school, they are HUNGRY! The first words out of their mouths are, “Hi mom, what’s for snack?” I get it, they’re growing and had lunch a couple of hours ago, and so they need some fuel! When Zoe gets home and smells something baking in the oven, she does her leap of joy and yells a big “Yippee!” It doesn’t get any better than that.
Here’s a great fall afternoon snack, or anytime of the year snack. It almost qualifies as a dessert, it’s that yummy. I serve this up for the kids with a tall glass of milk, and after its devoured, I get that sigh of contentment and the rubbing of the belly! I made a few variations to the original recipe to make it healthier. The original recipe called for 1/2 cup of vegetable oil. I’ve replaced it with 1/4 virgin coconut oil and 1/4 cup unsweetened applesauce. I’ve also tried it using 1/4 cup vegetable oil and 1/4 cup unsweetened applause. I’ve also added in 1/4 cup plain Greek yogurt at times to give it a bit more moisture. All 3 variations have been wonderful, so play with this bread and make it your own, and let me know your favorite way to enjoy it!
Chocolate Chip Pumpkin Bundt Bread:
- 1 cup pumpkin puree – my favorite brand is Farmers Organic Pumpkin and I love that the cans are BPA free.
- 1/4 cup fresh-pressed virgin coconut oil, (the coconut oil that actually smells like a coconut) in liquid form (I show you how to melt the coconut oil below) or 1/4 cup vegetable oil – Note: the old recipe called for 1/2 cup vegetable oil, and if you like and want that version, then just use the 1/2 cup vegetable oil and omit the unsweetened applesauce below as well as the 1/4 cup coconut oil.
- 1/4 cup unsweetened applesauce
- 2 large eggs, at room temperature
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon fine kosher salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup chocolate chips – I used Ghirardelli 60% cacao chips
Pre-heat oven to 350 degrees and grease up a Bundt pan. I always use a paper towel and some room temp butter to grease up my Bundt pan. Make sure that you grease the pan up along edges and middle.
Measure out 1/4 cup coconut oil using a dry measuring cup. Add the solid coconut oil to a small pan and turn the heat to simmer. Simmer the oil, using a spatula to stir it occasionally, until it melts. Set it aside to cool a bit. It won’t have to cool too much as it won’t be that hot.
Whisk together the 1 cup pumpkin puree, 1/4 cup coconut oil, 1/4 cup applesauce, 2 large eggs, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice and the 1/4 teaspoon pumpkin pie spice until well combined.Whisk together the 1 1/2 cups flour, 1/2 teaspoon salt, 1 cup sugar, 1 teaspoon baking soda until combined and then add in the 1 cup of chocolate chips and give it another stir. A note about chocolate chips, my family prefers dark chocolate to milk chocolate, so we use these Ghirardelli 60% cacao chips. They are amazing, and they do say that dark chocolate is good for you, so that may help take some of the guilt away. Try them in your next recipe that calls for chocolate chips. Using a spatula or wooden spoon mix the dry into the wet until JUST combined. Spoon into the Bundt pan and even out slightly using a spatula. Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even. Bake until a toothpick comes out clean, about 42-46 minutes. Different ovens have different baking times, so the baking time is just an estimate here.
Baking tip: It’s hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time. A great way to know when a cake is done, is to do the finger test as well as the standard toothpick test. To do the finger test, press your finger down gently in the middle of the cake, if it’s done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.Cool briefly and turn out onto a plate or rack.Enjoy this as a snack with a tall glass of milk, some tea or coffee, or add some vanilla ice cream and have it for dessert.