Chocolate Chip Pumpkin Bundt Bread
This chocolate chip pumpkin bundt bread is one of my kid’s favorite after school snacks! This bundt bread gets requested every fall once school starts, and it’s become a back to school tradition in my house. It’s a great fall afternoon snack, or anytime of the year snack. It almost qualifies as a dessert, because it’s that YUMMY! This bundt bread does not last past day 3 in my house!
I made a tweak to the original recipe to make it healthier. The original recipe called for 1/2 cup of vegetable oil and I try to stay away from using refined oils like vegetable and canola, so I’ve replaced it with 1/4 virgin coconut oil and 1/4 cup unsweetened applesauce. The kids never noticed the tweak and honestly, I think it tastes better.
Chocolate Chip Pumpkin Bundt Bread
- 1 cup pumpkin puree – my favorite brand is Farmers Organic Pumpkin.
- 1/4 cup fresh-pressed virgin coconut oil, in liquid form
- 1/4 cup unsweetened applesauce
- 2 large eggs, at room temperature
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour, or GF flour
- 1/2 teaspoon fine Celtic sea salt or kosher salt
- 1 cup sugar
- 1 teaspoon baking soda
- 1 cup bittersweet, or semi-sweet chocolate chips – I love using bittersweet but my kids prefer semi-sweet
Note: The coconut oil does not give a coconut taste to this cake, but if you’re not a fan of coconut oil, then you can use 1/2 cup vegetable oil, just make sure to omit the applesauce in the recipe. You can also use 1/4 cup vegetable oil and 1/4 cup unsweetened applesauce.
Pre-heat oven to 350 degrees and grease up a Bundt pan. I always use a paper towel and some coconut oil to grease my bundt pan. Make sure that you grease the pan up along the edges and the middle.
Measure out an overflowing 1/4 cup of coconut oil using a dry measuring cup. Add the solid coconut oil to a glass measuring cup and place it in the microwave for 35 seconds. By using the liquid measuring cup you can make sure that you have 1/4 cup once it melts.
Whisk together the 1 cup pumpkin puree, 1/4 cup coconut oil, 1/4 cup applesauce, 2 large eggs, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, 1/4 teaspoon allspice and the 1/4 teaspoon pumpkin pie spice until well combined.
Whisk together the 1 1/2 cups flour, 1/2 teaspoon salt, 1 cup sugar, 1 teaspoon baking soda until combined.
Add in the 1 cup of chocolate chips and give it another stir.
Using a spatula or wooden spoon mix the dry into the wet until JUST combined.
Spoon into the Bundt pan and even out slightly using a spatula. Give the bundt pan a slam on the counter to release any trapped air and to help the batter get a bit more even.
Bake until a toothpick comes out clean, about 42-46 minutes. Different ovens have different baking times, so the baking time is just an estimate here.
Baking tip: It’s hard to give an exact cooking time when it comes to baking because every oven, pan and even geographic locations, can command a slightly different cooking time. A great way to know when a cake is done, is to do the finger test as well as the standard toothpick test. To do the finger test, press your finger down gently in the middle of the cake, if it’s done, it should puff back up automatically on it own. If it stays dented, then the cake is not ready to come out yet. Also, a cake tester or toothpick inserted in the center should come out clean as well.
Cool briefly and turn out onto a plate or rack.
Enjoy this as a snack with a tall glass of milk, some tea or coffee, or add some vanilla ice cream and have it for dessert.