Organic Emily

Pumpkin Chocolate Chip Bread


Who doesn’t love pumpkin chocolate chip bread!  This recipe is moist and full of flavor! You can make it with whole wheat bread or all-purpose flour.


Preheat the oven to 350 degrees and grease an 8 1/2 by 4 1/2 inch loaf pan.

In a large bowl whisk together the following:

2 cups whole wheat or all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon ground cloves

In another bowl whisk together the following:

1 (15 oz.) can pumpkin puree

1 cup organic sugar (you can certainly use less if you like, but don’t use less than 1/2 cup)

1 stick butter, melted and cooled

2 eggs

2 teaspoons vanilla

Add the wet ingredients to the dry and stir together until just combined.  Fold in 1 cup semi-chocolate chips.  Pour batter into prepared pan and bake for 50-60 minutes or until an inserted knife comes out clean.  Let cool slightly, remove from pan and serve.



Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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