I’m really not a model baker.
Baking is all about ratios, following directions, and science. For me, baking is about adding an assortment of ingredients to a bowl, throwing it in the oven, and hoping that what comes out is edible.
Somehow most things seem to turn out for me so I’m gonna keep doing it!
This month’s Recipe ReDux is all about quick breads.
Creative Quick Breads
The holiday baking season is upon us. And this month weβre going way beyond grandmaβs banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven. And if you have a tip for wrapping and giving your lovely loaf, please share that too!
I planned for this bread to come out light and crumbly, of which it did not. It came out rather dense and moist. The flavor is still wonderful, and it’s been a great afternoon snack (and midnight snack) for me!
I have no excuse for completely slacking on posts lately although I have been working on some behind the scenes stuff. I’ve also been pretty busy with basketball practice starting. I’ve cut way back on my other job (making pizza!) so I think the blog might become more of a priority in the near future! I have some fun and exciting things coming up to share. ?
For now, enjoy this Healthy Pumpkin Bread! And I mean… look at those studs of chocolate. ?
- 1/8 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup almond milk
- 1/4 cup applesauce
- 1 cup pumpkin
- optional: 1 tbsp molasses
- 1 1/2 cups spelt flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp chia seeds
- 1 cup chocolate chips
- Preheat oven to 350F. Add all of the wet ingredients to a large bowl and stir until combined.
- Add in the dry ingredients except chocolate chips and stir until just combined. Try not to overmix or it will get tough. Then add in the chocolate chips.
- The batter will be thicker than regular quick bread batter. Transfer it into a greased loaf pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Let cool before slicing! Store for 1-2 days on the counter before transferring to the fridge (or freezer!)
- This bread isn't super sweet - more of a feel-good afternoon snack! A smear of peanut butter on it is pretty tasty π
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I don’t know what I’m happier about. Chocolate or not super sweet? I”m gong with both.
Haha! I agree completely π
Chocolate chips just make everything better, eh? π
Ohhh yes. <3
no words can describe how incredible this looks! I love that it is heavily studded with chocolate chips!
Thanks girl! It is LOADED with chocolate π
This looks incredible and all that chocolate!!!!!
Might have put a little too much chocolate.. but can you really have too much?!
I have not yet baked with spelt flour but this is definitely the recipe I’d start with – love love your photos!
Thanks girl! I love using spelt. I can hardly taste a difference and it adds so much nutrition!
That’s exactly why I’m not huge on coming up with my own baking recipes. Too much science and I’m afraid to waste food if it comes out terribly, haha.
And um your food photography is AMAZING.
You are too sweet <3 haha I know, last year I almost did my research paper on baking!
Looks so good Leigha! I can’t wait to enter the Recipe Redux next month
Yay!!! Thanks girl. I am in LOVE with your new blog!!
Hey, I’d eat it π It looks great! In fact I kinda prefer the denser snacky cakes. That being said, maybe next time add some baking soda too? (That’s me, talking out of my…um…hat…hahaha)
Thank you! I thought about adding baking soda but figured I didn’t need to since I had baking powder. Next time I make it I’ll toss some in and see what happens π
When using whole grain flours I do have trouble getting it come out soft and moist and it does come out crumbly sometimes. Hopefully when I try this out I will get lucky! That chocolate chip inside look scrumptious.
Please do let me know if you give it a try! Yes, the chocolate chips were heavenly <3
Hi! I have 2 questions:
1)does the result change particularly if I don’t use chia seeds? because i’m italian and i’m not sure if i can find them in the supermarkets nearby..
2) what would change if i used all purpose flour instead of spelt?
thanks
Hi Gloria! It’s no problem if you don’t use the chia seeds. They just add some health benefits!
All purpose flour would work fine! π Let me know if you try it!