Pumpkin Peanut Butter Chocolate Chip Bread

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To say that my posts have been a bit sporadic lately would be putting it nicely :).  I’ve been sitting on a stack of recipes that need posted for weeks now but life gets crazy, & well……you know how it goes.

So, I’m finally here today sharing one of my recent Fall favorites.  I’ve been a major pumpkin fan for many years, but I always thought pumpkin with other things sounded a bit odd, even pumpkin-chocolate chip breads or desserts, & y’all know how much I LOVE chocolate, right?!  Well, anyhow, I spotted this decadent bread on Pinterest a while back & thought I’d be brave & give it a try, being that pumpkin, peanut butter & chocolate chips are all at the top of my favorites list.

Pumpkin Peanut Butter Chocolate Chip Bread

I was NOT disappointed!  This bread is 100% delicious.  Moist, rich & more of a cake {in my opinion} than a bread, but that’s kind of what sweet breads are, if we’re being honest.

Pumpkin Peanut Butter Chocolate Chip Bread

Now of course, I had to change up the original recipe a bit, you know, to make it “healthier”. {I can’t even really say that without chuckling to myself.  Yes, I do feel using whole grains vs. white flour & unprocessed sugars such as sucanat vs. white or brown sugar is “healthier”, but just to be clear, I still wouldn’t consider this a “health food”.} Also, I did use homemade pumpkin puree, but canned pumpkin works wonderfully too.

This bread does come out very ooey-gooey in the middle, so if you’re not a fan of that gooey-ness, be sure to bake it a bit longer to make sure it’s all set.

Pumpkin Peanut Butter Chocolate Chip Bread

Pumpkin Peanut Butter Chocolate Chip Bread
  1. 1 c. pumpkin puree {homemade or canned}
  2. 2 eggs
  3. 1/2 c. peanut butter
  4. 3/4 c. sucanat
  5. 1 1/2 T pumpkin pie spice
  6. 1 t baking soda
  7. 2 c. whole wheat pastry flour
  8. 1 c. semi-sweet chocolate chips
  1. Preheat oven to 350*.
  2. Butter a 9x5 bread loaf pan, & then line with parchment paper {the short ends do not have to be lined}.
  3. In the bowl of a stand mixer, beat together pumpkin, eggs, peanut butter & sucanat.
  4. Stir in pumpkin pie spice, baking soda & flour.
  5. Stir in 3/4 of the chocolate chips, reserving 1/4 to sprinkle on top.
  6. Pour batter into the prepared loaf pan & sprinkle on the remaining chocolate chips.
  7. Bake for 30 minutes {add 5-8 minutes baking time if you like less ooey-gooey-ness}.
  8. Allow to cool in pan for 10 minutes before removing to a cooling rack.
  9. Enjoy!!
Adapted from Crazy for Crust
Adapted from Crazy for Crust
Our Grace Filled Life http://ourgracefilledlife.com/
Ingredient links:

 Peanut Butter


Whole Wheat Pastry Flour

Ghirardelli Chocolate Baking Chips

Other posts you may enjoy…

PB Chocolate Chip Cookies


Quick & Easy Chocolate Bread


Let's Stay Healthy

Chocolate Chip Breakfast Cookies

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Okay, to be honest, I’ve never eaten these for breakfast.  Maybe a mid-morning snack a time or two, but not actually as the only thing eaten for breakfast.  These are probably every bit as nutritious as pancakes or waffles, but something about the thought of eating a cookie for breakfast just doesn’t work for me.  Just had to be straight up with you.

I went ahead & called these breakfast cookies because they are sweetened only with honey & are made entirely with whole grains.  If you were to compare them with almost any breakfast cereal that you pick up at the grocery store, I’d pick these any day due to nutrition & taste.  And, if you have kiddos, you could be the super cool mom that feeds them cookies for breakfast {maybe for a special occasion or treat, a more protein packed breakfast with eggs or the like would probably be better most days}.  We love having these around for afternoon snacks or something to grab on the go.  Maybe someday I’ll even eat one for breakfast :).

Chocolate Chip Breakfast Cookies

1/2 c. butter, softened

3/4 c. honey

2 eggs

1/2 t. vanilla extract

3 c. whole wheat pastry flour

2 c. rolled oats

1 t. sea salt

1 t. baking soda

1 t. cinnamon

1/2 c. whole milk

1 c. chocolate chips

Preheat oven to 350°.

Blend together butter & honey.  Add eggs & vanilla, mix well.  Mix in all the dry ingredients, stir until combined.  Stir in chocolate chips.

Scoop onto parchment lined baking sheets.  Bake for 14-18 minutes.


Recipe adapted from Heavenly Homemakers

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Chocolate Chip Energy Bars

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These things have become somewhat of a staple around here.  Caleb loves them in his lunch & they’re great for an afternoon pick-me-up when I start to feel a little…..shall we say…. unmotivated ;).  Because I store them in the fridge or freezer, they’re a nice cool treat on these hot, Summer days too.  Oh, and another bonus, they’re no bake, so you don’t even have to heat up your kitchen to whip these treats up!

I’ll warn you, they are a bit rich & extremely filling, so you’ll want to be sure to cut the bars to a manageable size, especially if you have little ones that will be snacking on them.

Chocolate Chip Energy Bars

2 c. rolled oats

1 c. natural peanut butter

2/3 c. honey

1 c. unsweetened coconut flakes

1/2 c. wheat germ

1/2 c. sesame seeds

1 c. flaxseed meal

1 c. semi-sweet chocolate chips

1 tsp real vanilla extract

Mix all ingredients together.  Line an 8×12 baking dish {a 9×13 would also work, you’ll just end up with thinner bars} with parchment paper.  Press the granola mixture into the prepared dish, pressing together well so that it will hold together.  Place in fridge or freezer for 3 or more hours.  When the bars have hardened, dump out onto a large cutting board & use a knife to cut into bars.  Store in fridge or freezer.

To serve, eat directly from fridge/freezer or allow to sit at room temperature for a few minutes to soften {bars will be very solid from fridge/freezer so they may be hard on the teeth}.

Source: adapted from Money Saving Mom

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Tortilla Roll-ups

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It’s seems rare that I have an occasion to make an appetizer around here, I guess we’re not usually that formal.

When I do have an excuse to make an appetizer, tortilla rollups are always one of the first things that comes to mind.  Caleb & I both love them, & now that I think about it, I’m not really sure why I don’t make them more often, just for us.  They’d be a great, less-sugary, type of snack to have around.

Last week, a couple girlfriends & I had an evening planned to hang out, & of course, EAT!  These were the perfect thing to take, & especially nice to make on a hot day because they didn’t require heating anything at all, bonus!

{Side note- my girlfriends & I have plans to start up a freezer meal cooking group.  It should be a really fun excuse to get together a little more often & create time-saving meals for the following weeks.  We hope to have our first “cooking night” soon, & I’ll be to share what we made & how it goes after we do!}

This isn’t really one of those recipes that require precise measurements.  In fact, the measurements below are just guesstimates, I’m a “dump & go” kind of cook on most days.  Adjust the ingredients to your tastes, it’s hard to go wrong with these.

Tortilla Roll-ups

6-8 oz cream cheese, softened {I just let it sit out on the counter for a while}

8 oz sour cream

4.25 oz can of green chilies

4.25 oz can of diced black olives, drained

1 1/2 c. shredded cheddar

1 t. garlic powder

6-8 whole wheat tortillas

salsa for dipping

Begin by mixing together everything but the tortillas & salsa.  Spread a thin layer onto each tortilla, leaving about a 1/2 inch bare around the edge of the tortilla.  Roll the tortilla as tightly as possible without squeezing the filling out.

After all of the tortillas have been rolled, place in the refrigerator of a minimum of 2 hours {they can be prepared even a day or two in advance}.  Remove from the refrigerator & use a sharp knife to cut each tortilla roll into 1 inch, bite size pieces.

Chill until serving.  Serve with salsa for dipping.