this morning we woke up to gray skies. awe, my favorite kind of day. this wonderful gloomy weather seems to be lasting all day and it feels cool out and has been raining off and on. dreary days like this are a rarity in albuquerque, so we all treasure it when we get one. and, of course, baking just calls out to me on a day like this. and now that it's fall, we simply must start making pumpkin everything! so, first up, dinah (and charlie) and i made this mostly healthy and very delicious chocolate chip pumpkin bread. i can't remember where i originally found the recipe, but i've tweaked it here and there anyway, so i won't bother with crediting the recipe this time. it's very low in sugar, moist, and full of all the heavenly fall spices like nutmeg, cloves, and ginger.
chocolate chip pumpkin bread
1/3 c. avocado oil
1/2 c. honey (we only used a 1/4 c this time and it was fine)
2 eggs
1 c. pumpkin puree
1 tsp vanilla
1/4 c. almond milk
1 and 3/4 c. whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice or cloves
1/2 c. chopped walnuts
1/2 c. chocolate chips
preheat oven to 325 degrees and grease a 9x5 loaf pan. mix together wet ingredients until thoroughly combined. in a separate medium sized bowl, mix together all the dry ingredients. add to wet mixture and beat on low until thoroughly combined. finally, stir in chocolate chips and nuts. pour batter into the prepared pan. generously sprinkle pumpkin pie spice on the top and swirl into the batter to create a marble effect. bake for 55-60 minutes. let it cool in the pan for about 30 minutes before cutting.
