Food Friday: Clean Pumpkin Bread

Last weekend was LDS General Conference, which means that all around the world, moms and dads are making yummier than usual breakfasts for their families.  (I've always suspected this, but instagram confirms.)  We're also listening to the prophet and apostles teach us about the doctrines of Christ.  Good food just goes great with church on TV (and pajamas if you weren't raised by my father, who insisted we get dressed to help us better pay attention)

Well, I'm ashamed to say I've never really been one of those people.  I just don't like baking!  Pancakes are even more work than I want to do on a regular basis.  But dang it if those instagram photos didn't get to me, and so in between sessions of conference (we watch four 2 hour sessions of conference spread out on Saturday and Sunday) I whipped up a batch of pumpkin bread.

I'm pretty much in love with the clean banana bread recipe I use, and I couldn't find any pumpkin bread recipes that I liked, so I just swapped out a few ingredients and replaced them with what I wanted.  I did pumpkin instead of bananas and applesauce.  I did 1/2 c honey instead of my usual 1/4 c, since the bananas and applesauce usually add to the sweetness and I took them out.  And instead of the 1T of cinnamon (which I'm always a little hesitant to add that much of, since it covers up the banana flavor) I did 1t each of cinnamon, cloves, nutmeg and ginger.  (OR you could do like 1 1/2 Tbs of pumpkin pie spice) I really liked the amount of spice in this bread, but I like a lot of flavor.  Adjust to your own liking :)

I usually make my banana bread in a blender, but this dough turned out thicker, my guess is because of the liquid level in the bananas and applesauce vs pumpkin.  Who knows.  So maybe just make this in a bowl if you try it.

Ingredients:
1 15oz can of pumpkin
1 egg
1/2 c honey
1/4 c oil
1 1/2 c whole wheat flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp cloves
pinch of sea salt
1/4 c semi sweet chocolate chips

Directions:
1. Preheat oven to 350.  Combine wet ingredients, and mix well.
2. Add in dry ingredients (here's a trick I use, if you put the flour on top of the wet ingredients, than add all the powders and sodas on top of that, they wont react until right when you mix it), mix well.  Add in chocolate chips and stir until combined.
3. Spray a 9x5 loaf pan with cooking spray and pour batter in.  Bake for 45-60 minutes (I like to turn the oven off around minute 50 and then let it sit in the oven for the last 10 minutes, so that there aren't any doughy spots at all!)

And just a reminder before you go off to enjoy your weekend that I'm giving away TWO burlap pennant banners.  Sometimes I do giveaways to get more followers (honesty!) and sometimes I really just want to GIVE.  This is the second one.  I wish I could give one to all of you!

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