As the temps drop things heat up in the oven with Salted Caramel Chocolate Chip Pumpkin Bread! An added bonus the house smells amazing, no candle burning required.
My obsession with oat based breads continues and my pumpkin cravings are coming back! Just hoping there isn’t a shortage of pumpkin this year as we didn’t get too many in the garden. Adding in Salted Caramel Chocolate Chips (or chopped chocolate) takes it to the next level and makes it a favorite for breakfast or afternoon snack. I mean I’ve made it with chocolate chips and even caramel pieces but the upgrade with salted caramel and chocolate was so good I had to share it on Instagram and there was so much love for it I really tried to get the recipe up sooner but the last few days have been crazy so the recipe I had planned got bumped and it’s here now.
My love for pumpkin disappeared two years ago when I was pregnant, and didn’t return last year like I thought it would. Don’t get me wrong it wasn’t like I hated pumpkin but I just wasn’t craving or loving it like usual. I still managed to share 4 pumpkin recipes over the past two years, and they were good, but it wasn’t pumpkin on repeat like years prior.
I wouldn’t say I’m pumpkin obsessed but I’m loving this Salted Caramel Chocolate Chip Pumpkin Bread and it’s been on repeat! Replacing, well for now, the weekly loaves of banana bread. We will be taking a break this week because A (my youngest daughter) and I have some other creations to whip up after school. Which will be a change as the girls start school again this week with distance learning and I’m hoping we all can find a routine with us under one roof and baby (not such a baby anymore) G can adjust to everyone still being home but having things to do.
Pretty much the same recipe as my Life Is Bananas Blender Banana Bread and some of the other breads I’ve shared recently because again my oat based bread obsession is real and not going anywhere. If pumpkin isn’t your think you can try one of those, I’d recommend the Apple Bread as it’s another seasonal favorite and I’ll be making it next week after we pick apples.
What are your favorite fall flavors?
Apple is definitely up at the top and I cannot wait to play with all the apples we pick in the kitchen next week, after making apple crisp of course since it’s a must!
Hope you all have a great week!
Looking for more recipe inspiration, check out more Meatless Monday recipes and we look forward to fellow bloggers joining Deborah and I for our weekly link up.
|Prep Time||10 minutes|
|Cook Time||50 minutes|
standard loaf (9x5, 10x4)
- 4 large eggs, room temp
- 3-4 TBSP pure maple syrup or local honey
- 3-4 TBSP coconut palm sugar, can sub brown sugar
- 1/4 c avocado oil, coconut oil, and/ or butter (I like to do 50:50 dairy free butter and avocado oil)
- 1 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 1/2 c oats, gluten free if desired (One Degree Organic Sprouted Oats)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 1/2 c pumpkin puree, fresh or canned
- 2 TBSP ground flaxseed, optional
- 1/4-1/2 c caramel chocolate chips, chopped salted caramel chocolate bar, or combination of chocolate chips and caramel/toffee pieces * (Lily's Salted Caramel Chocolate Chips)
- Preheat to 375F.
- Spray a loaf pan with non stick spray (I like coconut oil) and line with parchment paper (optional).
- Using a food processor, or Vitamix, grind oats to a flour texture. I also like to add in the flax seed while grounding the oats.
- In a medium bowl combine ground oats, flaxseed if using, spices, baking powder, baking soda, and salt. Set aside.
- In a large bowl combine eggs, honey/maple syrup, palm sugar, and coconut oil/butter, and pumpkin puree, blend with a hand mixer or whisk.
- Add the dry ingredients into the wet and mix until just combine.
- Using a spatula fold in chocolate and or caramel/toffee pieces.
- Pour into prepared pan, if wanting to top with chocolate and not have it burn add the last 10 minutes of baking.
- Place in oven and right away turn temp down to 350F. (Preheating the oven and dropping it down is a tip I heard for getting more rise of muffins and it seems to also be working for bread).
- Bake for 45-55 minutes or until set and toothpick comes out clean.
- Let cool slightly, IF YOU CAN, before removing from pan and cooling completely on a wire rack.
Lily's Salted Caramel Chocolate Chips are not dairy free. My go-to dairy free (vegan) caramel for baking is Cocomel, 0r Chimes Toasted Coconut Hard Toffee with Sea Salt. chopped and added with dark chocolate.
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oh my goodness all of my favorite flavors all in one delish bite! Definitely making this soon
Hope you love it as much as we do Deborah!
Pumpkin everything is wonderful for me, and chocolate only makes it better! Thanks for the delicious reminder to start doing pumpkin stuff!