Pumpkin Pie Spice Chip Bread

November 6, 2012 | 2 Comments

Pumpkin Spice Chip Bread

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.

Pumpkin Spice Chip Bread

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.

Pumpkin Spice Chip Bread

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

  1. Noel Lizotte says:

    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

    • Jillian says:

      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.

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