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!

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Pumpkin, Chocolate Chip & Sage Bread (or Muffins)

Prep Time: 10 minutes

Cook Time: 60 minutes

Yield: 2 loaves (or 24 muffins)

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.

Ingredients

  • All-purpose flour - 3.5 cups, (substitute with gluten-free all-purpose flour)
  • Organic sugar cane - 2.5 cups
  • Baking powder - 2 tablespoons
  • Pumpkin spice - 1 tablespoon
  • Sage - 1 tablespoon crushed, dried sage
  • Salt - 1/2 teaspoon
  • Pumpkin puree - 2 cups (one 15-ounce can)
  • Milk - 1/2 cup 2% milk (substitute with any milk on hand, including soy, almond or half and half)
  • Coconut oil - 1/2 cup, (substitute with vegetable oil or olive oil)
  • Molasses - 2 tablespoon, (substitute with maple syrup)
  • Chocolate chips - 1 cup

Instructions

  1. Preheat the oven to 400 degrees.
  2. Grease the bread or muffin tins with oil or butter.
  3. In a large bowl, mix together the flour, sugar, baking powder, pumpkin spice, sage and salt.
  4. In a separate medium bowl, whisk together the pumpkin puree, milk, oil and molasses.
  5. 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.
  6. Fill your muffin tins about a pinky-nail from the top. Fill your bread tins just over halfway full.
  7. 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.

Notes

Allergens: dairy

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