Pumpkin Pie Spice Chip Bread

November 6, 2012 | 2 Comments

With the holidays just weeks away, I can’t get enough of squashes, pumpkins, and the pumpkin pie spices(ground cinnamon, ground ginger, cloves, allspice, and nutmeg).
I love adding these pumpkin pie spices to scones, muffins, cookies, oatmeal… Besides being a super healthy spices, they are festive and delicious.

When I was pregnant with Marjie, I developed Gestational Diabetes. I enjoyed eating cinnamon everyday along with a special healthy diet. I was able to control the disease with diet and exercise alone.

Today, I decided to get my holiday spice fix, and also create something a little more special and festive in this recipe. I made some pumpkin pie spice chips the other day. The chips melted a bit, and made this bread sensational. Enjoy this bread with your loved ones. If you feel inspired, use leftover bread to make my pumpkin pie spice bread pudding.

This recipe for pumpkin spice chip bread is adapted from King Arthur Flour’s Irish Soda Bread recipe.

Pumpkin Spice Chip Bread

Recipe type: Quick Bread

Author: Jillian

Ingredients

3 cups unbleached all purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
3/4 tsp sea salt
1/4 cup can sugar for batter
2 tsp cane sugar for sprinkling on top
1/4 cup raw hulled pumpkin seeds
1 1/2 cups pumpkin pie spice chips
1 large egg
4 Tbsp extra virgin oilive oil
1 2/4 cups plain yogurt
1/4 cup 1% milk

Instructions

Preheat the oven to 375 degrees F.
Lightly grease a 9″ x 5″ loaf pan(I use extra virgin olive oil)
Whisk together flour, baking powder, baking soda, salt, sugar, pumpkin spice chips and pumpkin seeds, in medium bowl
In a separate bowl, whisk together egg, yogurt, milk and olive oil
Using a rubber spatula, fold wet ingredients into dry ingredients
Spoon the batter into the prepared pan
Sprinkle top of batter with the cinnamon and cane sugar
Bake the bread for 50 minutes to 1 hour, or until toothpick clean
Remove the bread from the oven, loosen its edges with a knife
After 5 minutes carefully turn it out onto a rack to cool(you might need a butter knife to coax bread out)
Cool completely before slicing
Store in a sealed container at room temperature

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Tags: extra virgin olive oil, Gestational Diabetes, pumpkin seeds, pumpkin spice chip bread, pumpkin spice chips, unbleached all purpose flour

Categories: Fall Recipes, Holiday Recipes, Potluck Recipes, Quick Breads

2 Responses so far.

Noel Lizotte says:

November 7, 2012 at 1:27 pm

Jillian,
Found your blog thru NaBloPoMo Soup.

This recipe sounds like a “must try” at my house! We love pumpkin pie spices too!!

I’ll be coming back to check out more of your blog!
Noel

Reply
- Jillian says:
  
  November 7, 2012 at 4:51 pm
  
  Hi Noel,
  I hope you do try out this bread recipe, it is really delicious. I like to re-create with leftovers, so just wait til you see the recipe I have coming up in a day or so. I checked out your blog. I am so impressed that you have not only taken on the NaBloPoMo challenge, but you have also accepted the NaNoWriMo challenge, and are writing a novel in 30 days…fantastic!!! I am looking forward to reading more of your blog and trying out some of your yummy holiday recipes. Thank you so much for reading my blog and taking the time to make a post.
  
  Reply