chocolate chip pumpkin bread

This post has been long in the making.

A couple weeks ago I teased you with multiple pictures of my first ever pumpkin bread! I will admit I am not the best baker. I am that person that doesn’t measure, throws in random ingredients, mixes it all together and just hopes for the best. Now when you’re cooking, not a big deal, but baking? One miss measurement of a flour, too many eggs, not enough liquid:flour ratio can instantly ruin a baked good. Which is why most of my baking results may not look pretty due to not rising, rising then falling flat, or straight out remaining mush, they usually taste decent. And I am not one to waste, so I typically just cover whatever it is in peanut butter and call it good. Because really, peanut butter makes everything better.

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Case in point, my failed attempt at a green plantain waffle. It’s ok, the drippy peanut butter made it allll better.

But I am happy to say that when attempting my first true pumpkin bread I decided to take a very safe route and actually follow a recipe. Well ok, I won’t lie, I did kind of combine two, but it was because I wanted to use certain ingredients over others and we all have our personal preferences.  But other then that, this non measuring girl actually measured her ingredients and restrained as much as she could to not just add in random things.

It paid off.

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My house smelled amazing as the pumpkin bread aroma filled the air. It took all of my will power to not immediately try a chunk when this came out of the oven, but I let it cool before breaking off a small slice for Matt and I to sample. We  both instantly had expressions of “oh my gosh this is so good” on our faces.  I then quickly cut off another small slice.

Chocolate Chip Pumpkin Bread

(Based on this recipe)


– 2 cups whole wheat flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 cup coconut oil*
– 1 cup packed dark brown sugar
– 1/4 cup granulated white sugar
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup canned pure (unsweetened) pumpkin
– 1 cup chocolate chips (I used Enjoy Life mini chips)

* could use 1/2 cup butter – softened

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– Preheat oven to 350 degrees.

– Mix together flour, baking soda, baking power, spices and salt in a medium bowl until well sifted.

– In a large bowl beat together with an electric mixer sugar and oil, adding in eggs one at a time. Add in pumpkin and vanilla and continue to beat together scraping down sides as needed.

– Add in dry ingredients, mixing until well blended, but do not over mix. Fold in chocolate chips – saving some to sprinkle on top.

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– Pour batter into a greased 9×5 loaf pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove bread from oven, place on rack to cool for 15 minutes (the hardest part). After 15 minutes remove loaf from pan and allow to cool for a few more minutes before slicing.

Sometimes I think it’s a little self torturous to bake, I mean the heavenly smells that baking creates and the inability to immediately devour your delicious creation is just plain mean.

But alas, after proper cooling time you are free to dig in.

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This bread was so moist (i hate that word, but this bread deserves it) and with the melty chocolate chips inside was pure heaven in my mouth. This bread was so good that Matt almost got mad at me when I said I was going to take half the loaf to work with me.  He never gets that way with my baking. It’s not that my baking is bad, but usually he will offer to take leftovers to his work as well. Maybe that was just a subtle hint that was my baking was bad.

I was nice and left him a few slices which that same night he had for dessert.

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Cool Whip on pumpkin bread is pretty amazing by the way.

I did manage to take some of the loaf to work with me and it must have been meant to be because a client had brought me a present that day.  I had been raving about the pumpkin butter from Trader Joes and even though unknowingly to her, I already had my stash at home, she had brought me some!

And if you even had to guess, yes the pumpkin butter was epic with the pumpkin bread.

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And maybe my previous baking was bad, because this loaf lasted probably a whole 15 minutes in the clinic. (i had to wait longer for it to cool!)

So I guess my main point is you need to make this bread. You will thank me. Your significant others will thank me. And if you’re nice enough to share or have any left overs, your co-workers will thank me.

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What was the last thing you baked?

pumpkin loving

Hello my loves!

I am popping in real quick just to say hi!

I’ve been a busy little bee lately: work, wedding planning and I am going back to Indiana for a few days to visit my new niece!

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Matt is actually going with this visit and we’re all so excited because he hasn’t even met my first niece yet! It’s a short trip, but I am so excited to see everyone.

So with all the hustle going on there isn’t much time left for anything else. But I did want to share some deliciousness with you guys.

I know most of us bloggers look forward to fall for one reason.


Some may say there is too much hype over it, but I am not one of those! Now I will admit I’m not one of those crazy people who go bonkers for the Starbucks pumpkin spice latte, it’s just never been my thing, but I love cooking and baking with pumpkin. And honestly I hoard cans so I can be stocked all winter long, but we’ll keep that a secret.

With that being said, since I haven’t had time to make and create my own pumpkin recipes yet, to get everyone excited I’ve compiled some of my favorite pumpkin recipes that I have already been spotting. Some are new to me ideas, so I’m really excited to try them!

So enjoy and hopefully I will have time to make some of these soon!

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Grain Free Pumpkin Pancakes by Find Your Balance


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Whole Wheat Pumpkin Waffles by Chocolate and Carrots

pumpkin waffle

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Mini Pumpkin Spice Muffins With Vanilla Glaze by Stuffed Suitcase


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Spicy Honey Roasted Pumpkin by Mom Foodie


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Turkey Pumpkin Chili by Garnish With Lemon

pumpkin chili

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Fettuccine Pumpkin Cauli-Fredo by Cupcakes And Kale Chips


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Pumpkin Cream Cheese Bars by Chocolate Covered Katie

pumpkin bar

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Paleo Pumpkin Pie Cupcakes by My Whole Food Life

Pumpkin cupcakes

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Dairy Free Pumpkin Ice Cream by Real Food RN


If those don’t change your mind about pumpkin recipes, well I don’t know what will.

Because now I want waffles…

Have a great week loves!

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Do you get excited for pumpkin season?

Are you a Starbucks Pumpkin Spice Latte fan?

Maybe I’ll give this recipe a try and it’ll change my mind…

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Copycat Pumpkin Spice Latte by The Grant Life


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And if that doesn’t do it for me, I always have my favorite Pumpkin Beer.

Dogfish Head Punkin Ale


cinnamon pumpkin apple quesadilla

Haaaappppy Friday my loves.

Don’t ask why the extra chipper mood. I have no idea, but I’m going with it, because who doesn’t like to be happy?

Grumpy people.

But who can be grumpy when it’s Friday?

I guess grumpy people could be..

But anyways. Enough rambling. It’s Friday. Yay!

You know what happens on Friday?

#strangebutgood happens on Friday.

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Sprint 2 the Table

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Another reason to not be grumpy.

Because Laura gives us the chance to share some of our strange eats, which I love because it only gives me inspiration to create even stranger things.

This strange but good creation is an oldie but a goodie and I can’t believe it has been so long since I’ve made one of these bad boys.

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I use to be the queen of stuffing the most random things in a tortilla. But this one was one of my favorites.

Cinnamon Pumpkin Apple Quesadilla

(serves 1)


– 1 tortilla (I used Ezekiel Brown Rice Tortillas)

– 1/2 cup pure pumpkin

– 1/2 thinly sliced apple

– cinnamon to taste

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– Mix pumpkin and cinnamon and spread mixture on tortilla

– On half of tortilla layer apple slices

– Sprinkle more cinnamon on apples if desired

– Spray skillet with cooking spray and place tortilla on skillet

– Allow tortilla to get crispy then fold over

– Cut into triangles

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It’s almost dessert-esque, but can still be paired with a fresh salad for a dinner option. I dipped my quesadilla in Trader Joes pineapple salsa which gave it that sweet/savory combo. One of my favorites!

Other #strangebutgood things I’ve tossed in a tortilla?

Pumpkin + Pear

Pumpkin + Hummus

Chocolate Protein Pumpkin

I mean really the combinations are endless, you can put anything in a tortilla and call it a quesadilla.

So until my next strange concoction, have a great weekend loves!

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What’s the strangest thing you’ve made into a quesadilla/wrap?

pumped up pumpkin

Happy Friday luvs!!

Am I the only one super excited this week is over?

Having surgery twice a week is actually pretty draining. But hey, this is going to be my life, so I better get use to it now right?

And I mean, I’m a pretty good lookin’ anesthetist if I do say so myself.

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But other than Friday being the end of the week, something else exciting happens on Friday’s.

Laura’s #strangebutgood party.

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Sprint 2 the Table

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When it comes to my eats, my combinations never cease to amaze me.

I am the master of throwing random things together, never measuring, never regarding serving sizes, I just make what sounds good to me, what taste good to me and what I’m in the mood for.

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I mean really, check out my latest oatmeal and dessert hummus creations.

Random, not measured. Delicious.

My contribution for this weeks #strangebutgood is no different.

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Looks like an innocent piece of toast right?


Fall may be over, but my pumpkin obsession isn’t.

I’ve also become a bit obsessed baking and cooking with protein powders.

It’s a win-win for me in terms of I can get vanilla or chocolate flavors and added protein at the same time.

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Insert my latest creation.

Pumped Up Pumpkin

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It looks like a simple little pumpkin bowl, which is kind of is, but with a little protein punch.

Here is a guess-timate of what I put into it.

Serves 1

2-3 tbsp pumpkin puree

1 tbsp Plant Fusion chocolate protein powder

5-7 drops NuNaturals Liquid Vanilla  (or sweetener of choice)

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Depending on how chocolatey you want it, you could also throw in a few sprinkles of unsweetened cocoa.

Like I did, feel free to play around with it.

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So good you can eat it off a spoon.

And I might have done just that.

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Do you bake with protein powders?

Do you typically measure out ingredients or just toss in what sounds good? I think we know my answer to this one.

happy birthday to me – with strange but good eats

Hello all my love bugs!

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I hope you are all recovering well from your Christmas comas. I sure am trying, but does anyone else think the holidays just fly by too quickly?

Christmas is already over, today is my birthday (!!!), and then we have New Years.

Talk about busy busy busy.

But there is always time for a fun new feature and that’s Laura’s Strange but Good.

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It’s no secret that my foods are a bit, not normal if you will.

Need proof?


Soy Chocolate Panini? I mean really. Who puts pudding on a panini?

This girl.

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Wanna see the most random lunch plate ever?

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That would be an english muffin, half topped with chocolate coconut butter, other half chocolate peanut butter and blueberry jam, oven roasted broccoli (with  ketchup for dipping of course) and raw carrots.

Random. Weird. Delicious.

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And I really thought I hit a new boundary the first time I tried my first “sweet” sweet potato.

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Sweet potato topped with cinnamon spiked cottage cheese, peanut flour sauce and a sprinkle of granola.

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But let’s not dwell on the past, let’s look to the future of my weird food habits.

Because I had one lately that is just too tasty not to share.

But be warned. It kind of random. And kind of weird.
But that’s why we’re here right?

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I introduce to you Egg White Pumpkin and Blueberry Jam Panini.


Looks like a big mess huh?

It kind of was.

But it was delicious none the less.

Here’s what went into it.

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– 1/2 cup egg whites

– Cinnamon

– 5-8 drops NuNaturals vanilla

– 2 pieces bread of your choice (I used Spelt – best bread ever)

– 1 tbsp blueberry jam

-1 tbsp pumpkin puree

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Assembling Directions:

– Combine first three ingredients together in a bowl.

– Cook egg whites in skillet until cooked through. (I folded mine into a little triangle after)

– Spread jam and pumpkin on slices of bread.

– Add cooked egg whites on top and cook on panini maker.

– Remove. Slice. Enjoy.

A messy deliciousness was made.



Random. Weird. Just the way I like it.

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Well loves I’m off to celebrate my birthday with some sushi and some friends. Perfect way to spend my night if you ask me. Then tomorrow Matt and I are heading to Tucson for the weekend. It’s going to be a great birthday weekend, I can tell.

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What is one of your weirdest food combinations?

wiaw #42 – short and sweet

Well loves, this might be short and sweet.

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I am so over-whelmed with school right now. There is just so much information crammed into such little time. And I have become a bit of a slacker when it comes to studying. Losing my OCD habits have been amazing in my recovery world, but not so much in my school world. Sometimes I just have no motivation. I need to kick it up a notch!

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But it is What I Ate Wednesday, and I almost feel an obligation to do a post. My little way of checking in, and checking in on all of you!

We’re still kicking it with the fitness theme and trust me, I am loving my fitness lately.

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I have a few morning pick me ups, and sometimes when I don’t have time to do a full work out. This is my go-to.

This is a great warm up to any routine or a nice little pick me up on its own. When I tell myself I don’t have time for a workout, I see this and say ok, you have 10 minutes.

And oh yea. You need your Chobani to fuel you up!

(I swear I should work for Chobani I eat so much of it!)

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Meals have been kind of blah and boring.

Not having as much time to prepare definitely impacts that.

I did make this tasty treat the other day.

Pumpkin “quesadilla” topped with Peanut Butter/Chocolate Protein dip/frosting and some granola.

(is that not a mouth full or what?)

It was quite the tasty treat.

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I also had a never disappointing cereal mess.

I swear these never get old.

(By the way, frozen banana in a cereal mess = ah-mazing)

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Another amazing thing that I made lately was this.

Whipped Cottage Cheese.

May not be much to look at, but good golly, why did it take me so long to try this.

I made mine with a chocolate twist adding some unsweetened cocoa and vanilla NuNaturals Stevia. It was nothing short of amazing.

Now I will give credit when credit is due, and I must thank the lovely Katie and Sara for introducing me to this.

Seriously. Thank you.

I stuck some fresh strawberries I got in the freezer for a few minutes (yes I might be obsessed with frozen fruit) and had a wonderful dipping agent. (yes I might be obsessed with dipping things)

This may be a normal dessert for awhile.

Until I get sick of it.

If that happens.

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Well loves, like I said. Short and sweet today. I hope everyone is having a wonderful week and have a wonderful rest of their week.

Half-way through!

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Have you made any new dishes lately?

Do you make excuses to not work out? Or do you try to push through it regardless?

wiaw #34 – how i use a can of pumpkin

Hello Loves!!

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Remember me?

I know. I have been a very bad blogger lately. But I promise you I will make it up to you! I have a few exciting posts that will be coming in the near future so make sure you check back!

The reason for my absence?  Well we all know school has taken over my life, but honestly, life has been kind of non-exciting. Nothing is really going on. And maybe I need to change that. I have definitely gotten into a rut. A rut of not doing anything.  On the weekends I am letting Matt win, by not doing anything or going out. It’s like I have to force the kid to go outside. Ok so it’s already 100 degrees here and he works hard all week, but it’s good to get up and moving!  Maybe that just means I need to try a little harder, give him a little shove. Or if necessary drag him out the door. I can do it. 😉

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But I thought I would come around for What I Ate Wednesday.  You guys are also super inspiring, so maybe this will be a good kick in the butt for me!

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This addition is definitely what I’ve been doing with pumpkin lately.

You know when you open a can for one dish or recipe, and then you have this whole can left.

Well loves. I’ve been putting it to some interesting, yet tasty uses!

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Breakfast creations have been:

Pumpkin Oats!

I seriously think it is mandatory to put coconut butter in pumpkin oats. Also a little sprinkle of cinnamon love.

These things are amazing.

(I’ve also made this with an addition of adding chocolate protein powder at the very end. Oh my tasty)

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One of my other creation favorites.

Homemade Pumpkin Peanut Butter and Pumpkin Tofu Scramble.

Seriously. Adding pumpkin to everything makes it better.

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Lunches and dinners have been pumpkin-tastic as well.

I love quesadillas. And I will seriously stick anything in them.

No really.

I think a pear once made it into one of my quesadillas. Now I call them quesadillas, but there is rarely, if ever cheese in them. It’s just a mixture of everything else.

That’s ok with me.

This was yes, a sweet quesadilla.

Yup. There is an apple in there. Along with some pumpkin. Probably some cinnamon. You never know with me.

I’m crazy.

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Another pumpkin addition.

Hummus Tortilla Pizza. With the addition of pumpkin of course.

Again. Super-duper tasty.

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My can still isn’t gone though.

I’m working on it though.

It’s a hard life I know.

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Again be sure to check back soon because I got a wonderful gift from the beautiful people at Artisana.

(Prepare to be jealous)

Yup, this girl has a lot of baking to do.

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I hope everyone has a lovely rest of the week.

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Do you have any recipe’s with nut butter you would recommend?

What is your favorite outside activity?

a wonderful breakfast discovery

Happy Friday loves!

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I am actually multi-tasking right now.

I have a huge test tomorrow and I should be studying.

Well, I am actually.  Matt is reading my notes to me as we speak.  What a guy huh? But it helps because look at this.

notice the change of answers? thank goodness for double checking!

This is not only a 100%, but it’s my second 100% this week!

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I think I’ve mentioned, oh probably 18927312 times, how fast paced this program is.  We have a quiz every Wednesday, a practical every Thursday and a test every Friday.  In other words we have three tests a week.  Wednesday I got a 100% on my quiz and today I got this bad boy!  Needless to say, I’m pretty proud of myself.  This week has been a bit easier though because we are only covering one chapter when usually we do at least 2-3, but still, I’ll take it!  Test today and then one more week of Anatomy and Physiology and then hopefully I will have a less stressful month.  My next class is a core class.  I had to take Ecology and I’ve heard it’s pretty easy as long as you do the reading, which let’s be real, I do.

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I have noticed with me getting home late I have definitely been getting in some food ruts that I need to get out of.  I’ve been having a hard time mentally though with my weight gaining process.  I’ll do well one week and gain and then automatically freak out about the fact that I did gain and I see myself going back to “safe” meals.  It’s like I know I need to gain, but I don’t want to.  Since I’ve gotten to my mid-way point, I’m just comfortable with where I am and am afraid of “going too far” or “gaining too much”.  I look at myself and sometimes don’t see a problem with my weight and where I’m at.  Yet, I think I know I still have more to gain.  I guess that just proves my ED is a little bit more present than I want to admit.

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So I have no problem getting my vegetables in, but almost nightly it’s been in the same form of oven roasted broccoli and cauliflower.  So the other night I wanted to switch things up. I added a bit of color to my dinner!

fresh romaine salad topped with lots of color!

Matt has got his cooking bug back (yay!) and the last time we went to the store we stocked up on a bunch of produce.  With me doing quicker lunches and dinners I wasn’t using as much produce as I did when I wasn’t working or going to school, so we stopped buying the things that went bad quickly or that we didn’t use that often.

topped with red and yellow bell peppers, carrots, yellow squash and onion

I forgot how much I actually enjoyed a nice fresh salad. It was quite tasty.

i ended up topping this with a veggie burger to make it more substantial

Let’s be honest. ED eating days are gone and tiny meals don’t cut it anymore. I don’t care how big you make a salad. It’s not filling. Or enough.

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Next is the exciting part.  My breakfast yesterday.

I took the idea from Katie and of course tweaked it a bit, and in the end, had an amazing breakfast.

I love breakfast and love trying new things, but sometimes am a little disappointed. Not today.

 may not be all too pretty to look at, but let me tell you, don’t judge a book by it’s cover

Pumpkin Bread In A Bowl

Serves 1


1/3 cup canned pumpkin

3/4 cup milk (I used almond)

1 cup flake cereal – (here is where I switched it up a bit. I had corn flakes on hand, but to add a little sweetness I did 1/2 cup corn flakes 1/2 cup fiber one honey squares)

1/2 tsp vanilla

1/2 tsp cinnamon

sweetener of your choice (I used maple syrup, but you could use stevia, sugar, honey, agave)


Blend all ingredients together. The cereal will have a thin consistency at first, but if you leave it in the fridge (after blending) for even just 10 minutes, it starts to get really thick!

i was honestly not expecting this to taste as good as it did. The addition of the maple syrup made it just sweet enough and I really think using the fiber one cereal in the mix helped sweetened it up a bit too.

There are also endless additions and toppings you could add to this. Granola, pecans, chocolate chips, peanut butter, the list goes on. I added this wonderful granola that I had left over that the lovely Sam had sent me from over the pond.

bear granola – apple crumble. half made it on the pumpkin bread half made it straight into my mouth.

I’m usually not a huge granola person, but this stuff, I couldn’t keep out of my mouth!

again maybe not the prettiest dish, but totally worth trying

And now that I think about it, adding pumpkin butter to this might make it even more amazing. Next time maybe?

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I have a lot of reading to do this weekend and I am volunteering all day Saturday, so hopefully I’ll have some time to cook up more tasty dishes. Matt getting his cooking bug back has gotten me wanting to spend more time in the kitchen too! So let’s all hope for some future tasty meals that I can share.

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I hope everyone has a wonderful weekend!

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Do you get your daily fruits/vegetables in? I never seem to have a problem getting my fruits and veggie’s in.  I love almost all fruits and veggies and always make sure I have something in the house!

What’s your favorite veggie? Fruit?  Fruit for me. Banana’s. Duh. Apple’s are a close second and I’ve been loving pears lately too. Veggie for me, as I stated I am in a roasted broccoli and cauliflower rut.  I’ve also started roasting eggplant again.  Add some liquid smoke and smoked paprika on top. Ah-mazing.