I know it’s getting a little late in the season for pumpkin, but I figured I’d give it one last hurrah. Also, apologies on the late post this week; things have just been very busy. I actually made both of these recipes on the same day because together they use up a whole can of pumpkin. (Don’t you hate having to figure out what to do with just a little extra pumpkin?) As an extra bonus, both of these recipes are pretty healthy! The first recipe is for a loaf of bread that my husband said (if it didn’t have the chocolate chips in it) tasted a lot like the Starbucks’ pumpkin loaf. (I haven’t tried that one, so you’ll have to try it yourself or take his word for it.) I enjoyed it with the chocolate chips, but you could easily leave them out. The bread isn’t overly spiced, and if you’d like to use the chocolate chips, I think there are just enough of them.
Healthy Pumpkin (Chocolate Chip) Bread (from Well Plated)
1 1/3 c. whole wheat pastry flour or white whole wheat flour
1 c. old-fashioned, rolled oats
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 c. brown sugar
2 tbsp. coconut, olive, or canola oil
1/3 c. + 1 1/2 tbsp. milk
1 1/4 c. pumpkin puree
2/3 c. dark chocolate chips
- Preheat the oven to 350 degrees and lightly grease a 9×5 pan. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt.
- In another bowl, beat together the eggs, brown sugar, and oil til combined. Add the milk and pumpkin and beat again. Gently stir in the dry ingredients til just combine and fold in the chocolate chips.
- Pour the batter into the pan and smooth the top. Bake for 45-50 minutes or til a toothpick inserted in the center removes cleanly. You may need to cover it after about 30 minutes to prevent over-browning. Cool in the pan 10 minutes, then cool completely on a wire rack.
Now, to use up that last half cup of pumpkin puree, you can make a batch of these delicious and healthy cookies. These were easy to make and really tasty. Personally, I’d like a little more spice and a touch less chocolate, but they’re very tasty either way. This makes a small batch of just a dozen cookies so it’s great when you just need a little something sweet.
Flourless and Healthy Pumpkin Chocolate Chip Cookies (from Chelsea’s Messy Apron)
1/2 c. pumpkin puree
2 tbsp. honey
1/2 tsp. vanilla
2 tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1 pinch salt
1 c. oat flour
1/2 c. dark chocolate chips
- In a bowl, beat together the pumpkin, honey, egg, and vanilla. Beat in the brown sugar.
- In a separate bowl, whisk together the cinnamon, pumpkin spice, baking soda, salt, and oat flour.
- Combine the wet and dry ingredients and mix just til combined. Do not overmix. Stir in the chocolate chips. Chill the dough for 30 minutes.
- Preheat the oven to 350. Scoop the dough onto a cookie sheet and bake 6-8 minutes.
Have you made anything pumpkin lately or do you think it’s sacrilege that I used it in February?