Chocolate Chip Pumpkin Bundt Bread

chocolate chip pumpkin bundt breadI 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

Chocolate Chip Pumpkin Bundt Bread:

If you want to add a bit more moisture to this bread, then you can add in 1/4 cup plain Greek yogurt to the wet ingredients.
  • 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.

ingredients for chocolate chip pumpkin Bundt breadMeasure 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.

melting coconut oilWhisk 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.

chocolate chip pumpkin bundt bread

Chocolate Chip Pumpkin Bundt Bread

Rating: 51

Chocolate Chip Pumpkin Bundt Bread

If you want to add a bit more moisture to this bread, then you can add in 1/4 cup plain Greek yogurt to the wet ingredients.

Ingredients

  • 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 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

Instructions

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.

In a large bowl, 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.

In another bowl, 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.

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 42-50 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.

http://www.marinmamacooks.com/2011/10/chocolate-chip-pumpkin-bundt-bread/

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{ 12 comments… add one }

  • Carolyn Jensen March 16, 2012, 5:57 pm

    Jackie-two thumbs up from my kids!

    Reply
  • Cathy Camacho December 19, 2012, 7:56 am

    Jackie, I have made this recipe a handful of times since you first posted and have to say, it is delicious! I have made when family has come to town and it is a hit. Especially over Thanksgiving, when the dessert of choice with one family member was a piece of this instead of pumpkin pie or carmel pie. One thing I do, though is double the pumpkin, makes for a very moist and dense flavor. LOVE!

    Reply
  • jackiegrandy December 20, 2012, 12:03 am

    Hi Cathy! So good to hear from you! Ilse told me you made the bread a couple of times. I love your addition of doubling up the pumpkin. I’m so going to do that next. My friend Averie tweaked this recipe as well, and I made it with her tweaks but have yet to post it. She made it moister by adding Greek yogurt and decedent by adding chocolate gnache to the top! So good, and it takes the bread from an afternoon snack to a dessert.
    Glad to hear it was a hit with your family! I hope to see you out and about Marin soon :)

    Reply
  • Hillary | Nutrition Nut on the Run October 25, 2013, 2:29 pm

    those are my favorite chocolate chips! totally pinning this recipe.

    Reply
  • jackiegrandy October 26, 2013, 7:37 pm

    Hi Hillary! They’re mine as well, and I found myself eating a bunch yesterday as I updated the recipe for this bread. I wanted to try it using coconut oil! I love the way it came out! xoxo, Jackie

    Reply
  • Leslie October 26, 2013, 5:22 pm

    Hi Jackie,

    Have you ever made your own pumpkin puree? I just made some and used some in my normal pumpkin bread recipe. The puree is not a thick as what is in a can, so I was thinking about adding some applesauce to the puree? What do you think?
    Hope you are having a good Saturday, it is a beautiful fall day here in Virginia!
    Leslie

    Reply
  • jackiegrandy October 26, 2013, 7:29 pm

    Hi Leslie! No, I haven’t tried that yet, but want to at some point. I hear the homemade stuff is the best! Maybe you just need to drain off some of the liquid from the puree. I would try straining it through a cheesecloth or over a fine mesh strainer to get rid of some of the liquid and see if that thickens it up first! Let me know if that helps! It’s a gorgeous fall day here as well and I’m eating lunch in between the kid’s soccer games. I hope your bread turns out amazing! xoxo, Jackie

    Reply
  • vintagelife October 26, 2013, 10:33 pm

    it just looks so delicious! thanks for sharing!

    Reply
  • Hillary | Nutrition Nut on the Run October 28, 2013, 6:21 pm

    I don’t have a bundt pan – what do you suggest I use instead? :)

    Reply
  • jackiegrandy October 28, 2013, 9:03 pm

    Hi Hillary. You can use a regular old cake pan, you just have to adjust the cooking time as it will take less time to bake. I had a reader use a cake pan and it seemed to work perfectly for her. She just cooked the cake for a shorter period of time. You could also try this trick that I saw on the Kitchn. The batter for this cake is thick, so it could work.http://www.thekitchn.com/kitchen-hack-diy-tube-pan-104312 Let me know what you end up using and how the cake turns out for you! xoxo, Jackie

    Reply
  • beth November 3, 2013, 10:17 pm

    Jackie, We love this bread! Was there an earlier version of the recipe? I don’t recognize some of the ingredients — but I could just be loosing my mind!
    Thanks for your blog!

    Reply
  • jackiegrandy November 3, 2013, 11:09 pm

    Hi Beth! Yes, it’s totally the same recipe! I just updated it and used a combination of coconut oil and applesauce in lieu of the vegetable oil. I had a few readers who wanted to know if it would taste the same made with coconut oil or half applesauce and either coconut oil or vegetable, so I tired it all 3 ways and it works. Ok, hopefully I’m not confusing you anymore. Basically , if you want to make the same recipe you’ve been making, then ignore the 1/4 applesauce and coconut oil and just use 1/2 cup vegetable oil. I will try to clarify it in the recipe! Thanks for letting me know that it was a bit confusing. I’m glad you love the bread :) xoxo, Jackie

    Reply

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