Dreamy Loaded Pumpkin Loaf

Gather ‘round for a treat, people! I know that pumpkin season is dwindling (or has been over for months…), but I was either grossly pregnant or in the midst of newborn chaos during OMGPumpkinMania ’14. As such, I’m giving you the blog recipe equivalent of the latergram.  This hearty bread is not only relatively healthy—its base is white wheat, and its fat content is reduced by the addition of pumpkin and Greek yogurt—but it also contains enough goodies that you won’t feel like you’re missing out. What I’m getting at is although 2015 is still fresh, January’s over, y’all. Put some dark chocolate in dat bread.

The inspiration for this recipe was this cookie recipe from Sally’s Baking Addiction—I made them for coworkers back when pumpkin was holiday-appropriate, and I highly recommend them. Weeks later, when I was in labor (hour 12 or thereabouts) and was taking an epidural-nap, I could only dream about food because I hadn’t eaten in forever. Thus, the concept for this bread was born. There was also a baby in there somewhere, but this isn’t that type of blog.

Many aspects of this loaf are flexible. The recipe uses white wheat flour, so you get the nutritional benefit of whole wheat without some of the denseness that often accompanies it; however, if you don’t have that on hand, a blend of whole wheat and all purpose will also get the job done. The add-ins can also be adapted to what you’re into—some variations we at Kitchen Elise have considered are cinnamon chips, walnuts, cranberries, white chocolate chips. I don’t want to say that the pepitas make this bread, but they did speak to me in my dream.

Loaded Pumpkin Loaf

Prep Time: 30 minutes

Cook Time: 60 - 70 minutes

Total Time: ~ 1 hour, 30 minutes

Yields: 1 loaf

Serving Size: I'm not gonna tell you how to live your life. 

Ingredients

1 ½ c. white wheat flour (or you can use a combination of whole-wheat and all-purpose)

1 tsp. baking soda

¼ tsp. ground cinnamon

½ tsp. pumpkin pie spice

¼ tsp. kosher salt

1/3 c. granulated sugar

½ c. light brown sugar

2 large eggs

2 tbsp. vegetable oil (or canola or melted coconut oil)

1 ½ c. pumpkin puree

½ c. Greek yogurt (I used non-fat plain)

1 tsp. vanilla extract

¼  c. chopped pecans

1/3 c. dark chocolate chips

¼ c. pepitas

1/2 c. sweetened coconut flakes, toasted

Directions

Preheat oven to 350 degrees. Grease a 9x5 loaf pan with butter or cooking spray (I used Pam for baking because how else am I supposed to use that stuff up?). Set aside.

In a medium bowl, add the flour, baking soda, cinnamon, spice, and salt. Whisk it up, and set it aside.

Spread coconut flakes onto a baking sheet, and toast in the oven for 4-7 minutes. Be sure to check on them frequently, as they will burn quickly. Once done, set aside to cool.

In a large bowl, beat together (I used a hand mixer) both sugars and eggs until thick and pale tan. Stir in the oil, pumpkin, yogurt, and vanilla. Then, slowly fold in the flour mixture, followed by the add-ins. Stir until just combined—do not over mix.

Pour into loaf pan, and bake for 60-70 minutes (minute was done in 62), or until a toothpick inserted comes out clean. Let cool on wire rack and serve. Pat yourself on the back.

Ta Daaa! 

Have any suggestions for other mix-ins or variations? 

Anything you'd like to see me attempt to bake?
Did you try to make this and find my recipe incomprehensible? 

I wanna hear about it. Leave me a comment.