Pumpkin (+chocolate) Bread

Time for pumpkin everything.

This season I wanted to continue the trend of eating excessive amounts of pumpkin... but since I've cleaned up my eating habits, I don't want to be eating just pumpkin flavored junk. You know what I mean, the groceries are overflowing with pumpkin spice cocoa mixes, kettle corn, candy, lattes, etc etc using so many additives and sweeteners to provide that fall flavor.  

I made this bread while in my taper weeks for the columbus marathon. It provided me with great satisfaction and energy. You can read about that experience on my BLOG. 


+ 2 cups Pamelas Gluten Free Artisan flour
+ 8 tbsp Butter, softened
+2 Eggs
+ 2 tsp Baking Powder
+ 1 cup roasted pumpkin, pureed (yes, roast your own)
+ 1 cup Turbinado Sugar
+ 1 tsp salt
+ 1 tsp vanilla extract
+ 8 oz container Honey Noosa
+ 1 cup mini chocolate chips
+ 1 tsp salt
+ 1 tsp ginger, cardamom, nutmeg
+ 1 tsp vanilla extract


Turn oven on to 350. Line a bread pan with parchment.
Whisk the eggs well. Cream in butter and sugar. Once well combined, mix in the Noosa, pumpkin and vanilla. Mix in 1 cup of the flour. Then add spices, salt and baking powder. Add remaining cup of flour. Stir in chocolate. Pour into the prepared pan and bake for roughly 70-80 minutes. Let cool completely before slicing and eating. 


+ Make it Extra Special

Roast your own pumpkin!!!  Get a 'pie' pumpkin, half it, place in a pan with roughly 1'' water. Bake at 350 for an hour/ until soft. Let cool then scoop away the seeds and discard. Scoop the flesh into a container and use in all your things :)