Pumpkin Chocolate Chip Blender Bread

I’m not sure if it’s too early for pumpkin bread or not. But it’s September, we just got apples from the local orchard. So, I think it’s fair to start getting after Fall.

Blender recipes are wildly popular around these parts. <<I like you guys!>> So, clearly we needed to add a pumpkin bread into the mix. Remember than these blender breads and muffins use oats instead of flour so they are dense. They’ve got some heft and chew to them. You all seem to highly enjoy them, as do I! But, don’t expect your grandma’s traditional pumpkin quick bread when you make this.

I also wanted to use the entire can of pumpkin. Not only does this deliver a surplus of antioxidants in every bite – but what do you really do with the leftover pumpkin?! Sometimes I freeze it in ice cube trays and throw it into smoothies. One time I mixed in maple syrup, lemon juice, and pumpkin pie spice and used it as a toast topper. That was epic. But, most of the time – I put it in a small container in the fridge. It gets pushed to the back behind everything else and I find it moldy 2 weeks later. Problem solved. Just use the whole can in this recipe!

So, ready… set… it’s pumpkin bread time! <<or if you’re not ready, just come revisit this when you feel it is seasonally acceptable to get into the pumpkin spirit>>

Pumpkin Chocolate Chip Blender Bread

Servings 12 muffins

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Ingredients

  

• 1 15 oz can of pumpkin puree
• 2 cups oats
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/3 cup maple syrup
• 1/2 cup chocolate chips

Instructions

 

Loaf:

• Preheat oven to 350 degrees. Grease a loaf pan - I used nonstick baking spray.
• Combine all ingredients except the chocolate chips in the blender. Blend it well! Use the tamper or stir occasionally to make sure it is well combined.
• Stop blender. Stir in chocolate chips. Pour into prepared pan.
• Bake for 45-55 minutes or until toothpick inserted into the middle comes out clean.
• Allow to cool slightly before removing from pan. Store any extra in the refrigerator.

Muffins:

• Follow the directions above but add a 5.3 oz vanilla Greek yogurt or Skyr.
• Dump into a greased 12 cup muffin tin. Top with chocolate chips
• Bake for 22 - 24 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Notes

Other Thoughts:

• Use the pure pumpkin canned goodness. Don't use the pumpkin pie filling that is sweetened.
• Use gluten free oats, if needed.
• Highly recommend digging into this while it is still warm! Those gooey, melty chocolate chips are amazing.
• If you don't eat it all in one sitting, allow the loaf to cool. Then, store in the refrigerator.

 

How-to-Use:

Athletes: Perfect for a post run snack - or an in between meal snack to keep the hangries at bay. With a nice dose of complex carbohydrates from the oats and pumpkin, this sweet bread is sure to keep you fuller, longer than some other seasonal pumpkin treats.

Healthy Eating: Get all your pumpkin flavor fill in without slaving over the oven. Seriously, all the flavors of fall without the sugar crash after. Have 1/10th of the loaf slice for a snack or as a side with a protein rich meal.

Kids: I think your kids will like this. But if they don't, more for you