Afterwards, we made healthy, whole wheat, dark chocolate, Pumpkin bread (with our own pumpkin puree!). It smelled to die for! I added extra cinnamon and vanilla. You can also substitute applesauce for the butter. Recipe is listed below!
Pumpkin Pecan Bread
1/3 cup unsalted butter, softened at room temperature
1/4 cup honey
1/2 cup packed natural brown sugar
1 tsp vanilla extract
1 1/2 cup pumpkin puree
1 3/4 cup white whole wheat flour
1/2 tsp kosher salt
1/2 tsp cinnamon
1 tsp baking soda
1/4 cup water
1/2 cup chopped pecaons
1/2 cup dark chocolate chips, preferrably 60% cocoa
Preheat the oven to 325 degrees.
Lighly grease a 9x5 inch loaf pan with butter.
Combine flour, cinnamon, and salt in a bowl. Whisk and set aside.
In another large bowl, combine butter, honey, and sugar and beat for two minutes. Add the eggs and lightly beat until just combined. Mix in pumpkin and vanilla -- do not overmix. Gradually beat in the flour mixture in thirds.
Dilute baking soda in ¼ cup hot (not boiling) water, then beat into batter.
Stir in, by hand, the chocolate chips and chopped nuts.
Pour the batter into the pan and bake at 325 for approximately 55 to 65 minutes. (test for doneness being careful not to overbake as it may dry out the bread)
Remove from pan and place on a wire rack to cool. If you plan to serve this to guests and want clean slices, then allow it to cool for 30 minutes. Otherwise dig in after 5 minutes.