Pumpkin bread is damn good. I mean, who can resist a loaf of spice scented, super moist, all around crowd pleasing deliciousness? No one. Or at least not anyone I know. When I was a kid my best friends mother, Lynne, made the most amazing pumpkin bread. After my first taste of the stuff it seemed to be years before I could get my hands on any more. It was always gone what seemed to be minutes after it was out of the oven and I would almost always be the one picking up the little crumbly morsels that had been left behind. I had a problem.
Now I don’t think I could ever replicate the recipe that made me adore pumpkin everything, but I could have a go at putting my own spin on it. I made a “normal” loaf, one with ginger and walnuts, one with chocolate chips, one with a oaty-crumble topping and the list goes on. This recipe is a bit different than the rest. A lot of pumpkin bread recipes call for white flour and a lot of sugar- like at least 1 1/2 cups per loaf. I anticipated my desire to consume quite a bit of this bread and wanted to up the healthy and lower the sugar a bit.
When most people say this, you might bake your cookies or cake and it turns out nothing like what you wanted. A let down for sure, and nothing is worse when you’ve spent a few hours lovingly whipping up what you had hoped would be some kind of miracle- a healthier yet just as satisfying alternative to your favorite baked good. However, this one doesn’t let you down. A lovely, moist crumb with a handful of dark chocolate chips that add a sinful richness, without the guilt. Try it as a loaf or as mini muffins for bite size pops of pumpkin perfection.
Oh, and you can make it vegan by substituting the eggs with your favorite egg replacer or even just a bit of water.