Chocolate Chip Pumpkin Bundt Bread
 
Prep time
Cook time
Total time
 
If you want to add a bit more moisture to this bread, then you can add in ¼ cup plain Greek yogurt to the wet ingredients. Note: If you're not a fan of coconut oil, then you can use ½ cup vegetable oil, just make sure to omit the applesauce in the recipe. You can also use ¼ cup vegetable oil and ¼ cup unsweetened applesauce.
Author:
Recipe type: cake
Cuisine: pumpkin
Ingredients
  • 1 cup pumpkin puree - My favorite brand is Farmers Organic Pumpkin and I love that the cans are BPA free.
  • ¼ cup fresh-pressed extra virgin coconut oil, in liquid form
  • ¼ cup unsweetened applesauce
  • 2 large eggs, at room temperature
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon pumpkin pie spice
  • 1½ cups all-purpose flour
  • ½ teaspoon fine kosher salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup bittersweet chocolate chips - I used Ghirardelli 60% cacao chips
Instructions
  1. Pre-heat oven to 350 degrees and grease up a Bundt pan. I always use a paper towel and some room temp butter to grease up my Bundt pan. Make sure that you grease the pan up along edges and middle.
  2. Measure out an overflowing ¼ cup of coconut oil using a dry measuring cup. Add the solid coconut oil to a small pan and turn the heat to simmer. Simmer the oil, using a spatula to stir it occasionally, until it melts. Pour the coconut oil into a glass measuring cup just to make sure that you have ¼ cup.
  3. Set it aside to cool a bit. It won't have to cool too much as it won't be that hot.
  4. In a large bowl, whisk together the 1 cup pumpkin puree, ¼ cup coconut oil, ¼ cup applesauce, 2 large eggs, ¼ teaspoon nutmeg, ¼ teaspoon cinnamon, ¼ teaspoon allspice and the ¼ teaspoon pumpkin pie spice until well combined.
  5. In another bowl, whisk together the 1½ cups flour, ½ teaspoon salt, 1 cup sugar, 1 teaspoon baking soda until combined.
  6. Add in the 1 cup of chocolate chips and give it another stir.
  7. Using a spatula or wooden spoon, mix the dry into the wet until JUST combined.
  8. 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.
  9. Bake until a toothpick comes out clean, about 42-50 minutes. Different ovens have different baking times, so the baking time is just an estimate here.
  10. 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.
  11. Cool briefly and turn out onto a plate or rack.
  12. 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.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2011/10/chocolate-chip-pumpkin-bundt-bread/