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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Pumpkin Molasses Quick Bread with Chocolate Chips Recipe

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This recipe for Pumpkin Molasses Quick Bread with Chocolate Chips is from Family Memories From the Cray Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups white whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon all spice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup blackstrap molasses
1/2 cup sucanat (or just sugar)
1/4 cup unsweetened applesauce
1/4 cup coconut oil, melted, or your favorite oil to bake with
2 large eggs, lightly beaten
1 cup pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
2 tablespoons unsweetened apple juice (or orange juice)
1/2 cup chocolate chips (or make it even more wholesome and use raisins or dried cranberries)
Directions:
Directions:
Preheat the oven to 350 degrees. Spray a 9 x 5 inch loaf pan and set aside.

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, nutmeg, and ground cloves. Set aside.

In a separate bowl, combine molasses, sucanat, applesauce, oil, eggs, pumpkin, and apple juice with an electric mixer. Add the dry ingredients and then fold in the chocolate chips.

Spoon your mixture into the prepared pan. Bake until a toothpick inserted in the center comes out clean, approximately 45-60 minutes.
Number Of Servings:
Number Of Servings:
Makes one standard loaf
Personal Notes:
Personal Notes:
A moist and delicious quick bread that is full of nutrients and perfect for fall. Riley won't let me make this bread anymore after I made it four days in a row.

 

 

 

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