Heavenly Homemakers

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Pumpkin Chocolate Chip Bread

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It’s kind of a no-brainer, converting muffin recipes into quick bread recipes and vice versa. Still, it’s not something I always think about doing.

Remember how I turned Chocolate Chocolate Chip Muffins into Chocolate Chocolate Chip Bread? That worked just as well when I decided to turn Pumpkin Chocolate Chip Muffins into Pumpkin Chocolate Chip Bread.

Pumpkin Chocolate Chip Bread

To make it easy, I’ll post the recipe here with revised instructions for making this batter into a delicious quick bread!

Pumpkin Chocolate Chip BreadYum

Pumpkin Chocolate Chip Bread
 
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Serves: 1 loaf
Ingredients
  • 3 cups whole wheat flour (I used freshly ground hard white wheat)
  • ½ cup sucanat
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 4 eggs
  • 2 cups pureed pumpkin (or one 16 ounce can)
  • 1 cup melted coconut oil (or butter)
  • 1 cup chocolate chips
Instructions
  1. In a large mixing bowl, stir together all dry ingredients. Add eggs, pumpkin and oil. Mix well. Fold in chocolate chips. Pour batter into two buttered loaf pans. Bake in a 350° oven for 45-60 minutes or until a toothpick inserted in the middle comes out clean. Allow bread to cool for about 10 minutes before removing from pan.

 

(I prefer either homemade chocolate chips or soy free chocolate chips)

Do you like muffins or quick bread better, or does it depend on the day?

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Chocolate Chocolate Chip Muffins Become…Chocolate Chocolate Chip Bread

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This post may contain affiliate links which won’t change your price but will share some commission.

It happened last week as I was mixing up a triple batch of Chocolate Chocolate Chip Muffin batter for the freezer. You’ve tried that by now right? Putting muffin batter into the freezer to help save time and so that you can have easy, fresh muffins? (Nope, I just can’t let it rest.)

Making a triple batch of the muffins was a great idea, as we eat at least 18 muffins at one time. However, a triple batch requires 3 muffin pans that hold 12 muffins each. I only have 2 muffin pans. Therefore, I filled my two muffin pans and put them into the freezer. I then poured the remaining batter into a bread pan, baked it for 50 minutes at 350°, and we ate it for breakfast the following morning. Update: I’ve since purchased these little gems, but still, this bread idea is a great one.

chocolate_bread_1

Yum

Find the Chocolate Chocolate Chip Muffin recipe here.

It was a tasty experiment. I figured – banana bread makes good muffins. Apple bread makes good muffins. Surely chocolate chocolate chip muffins would make good bread. And so it did.

I used sour cream instead of milk, which if you recall, is a great substitution to make muffins and breads more moist. So very good. And even better when eaten with fresh berries.

Chocolate Chocolate Chip Bread
 
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Prep time
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Author:
Serves: 1 loaf
Ingredients
  • 1½ cups whole wheat flour
  • ⅓ cup sucanat
  • ¼ cup cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon baking powder
  • ¼ cup melted coconut oil or butter
  • ⅔ cup milk or sour cream
  • 1 egg
  • ¼ cup chocolate chips
Instructions
  1. Stir together dry ingredients.
  2. Mix in coconut oil, milk and egg.
  3. Fold in chocolate chips.
  4. Pour into well-buttered loaf pan.
  5. Bake at 350° for 45 minutes.

 

chocolate_bread_2Which do you prefer – muffins or quick bread loaves? Do you find that most recipes work for either/or?

Heavenly Homemaker's Club Members: Access your homepage and all your fantastic resources here! Not a member yet? Please join us!