Happy Halloween! I’m on a pumpkin kick, but who isn’t! The festivities are in full swing with a weekend of costumed celebration still before us. If you’re jack o’ lantern still looks plump and ripe for eating, bring it inside before the squirrels have their fill and make a fresh puree for your pumpkin bread. (Or, use a can of pure pumpkin puree from your pantry). If you’ve been invited to bring a treat to a party this weekend, bake this bread (or divide it into muffins). The subtle twist of sage won’t trick a soul – kid or adult – but merely please their peaking sweet tooth with pumpkin delight!
Divine, rich, moist and even a touch healthy! This recipe is a riff off my Caramelized Apple & Onion Pumpkin Bread, and is easily adapted to what you have on hand in your pantry and prepared in a jiffy. Paint your face while it’s baking and filling the house with a rich, warm aroma.
- 3.5 cups all-purpose flour (sub with gluten-free all-purpose flour)
- 2.5 cups organic sugar cane
- 2 tablespoons baking powder
- 1 tablespoon pumpkin spice
- 1 tablespoon crushed, dried sage
- 1/2 teaspoon salt
- 2 cups pumpkin puree (1 15-ounce can)
- 1/2 cup 2% milk (sub with any milk)
- 1/2 cup coconut oil (sub with vegetable oil or olive oil)
- 2 tablespoon molasses (sub with maple syrup)
- 1 cup chocolate chips
- Preheat the oven to 400 degrees.
- Grease the bread or muffin tins with oil or butter.
- In a large bowl, mix together the flour, sugar, baking powder, pumpkin spice, sage and salt.
- In a separate medium bowl, whisk together the pumpkin puree, milk, oil and molasses.
- Pour the liquid mixture into the dry mixture and mix together thoroughly with a wooden spoon or spatula. Add the chocolate chips and mix again.
- Fill your muffin tins about a pinky-nail from the top. Fill your bread tins just over halfway full.
- Bake muffins for 40 minutes, or until a toothpick inserted into the middle comes out clean. Bake bread for 1 hour, or until a toothpick test shows doneness.