Carob-Pecan Pumpkin Bread

Carob Chip and Pumpkin Bread 6

I got this recipe from a friend at a local bulk cooking workshop and have seen several variations of it since. But after adding in a few tweaks of my own, my family thinks we have a real winner.

While my children and I enjoy all things pumpkin, my husband isn’t crazy about the “seasonal decoration,” as he calls it, and refuses to accept it as an edible food. But he’ll ask for seconds and even thirds of this.

Super moist, nutritious, and not too sweet, we’ve served this versatile bread for breakfast, mid-afternoon snacks, and even dessert!

Carob Chip and Pumpkin Bread intro 1

Ingredients:

  • 2 cups of freshly milled spelt flour (or flour of your choice)
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of ground nutmeg
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 cup of butter or coconut oil (I prefer to use coconut oil in my baking, but since this bread has a delightful rich pumpkin taste, some may prefer to use butter.)
  • 1/2 teaspoon of stevia or 1 tablespoon of honey
  • 3/4 cup of brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1 1/2 cup of pureed pumpkin
  • 1/4 cup of water
  • 3/4 cup of carob chips (Our family prefers the taste and nutritional benefits of carob, but you can certainly substitute with chocolate chips, if you’d like.)
  • 1/2 cup of chopped pecans

First on my list is to mill fresh flour, since the fresher it is, the more nutrients there are!

Carob Chip and Pumpkin Bread 2

Mix all ingredients, being careful to fold in the carob or chocolate chips and the pecans last.

Carob Chip and Pumpkin Bread 3

Bake in a 9 x 5 inch loaf pan at 350 degrees for about 60 minutes or until baked through.

Carob Chip and Pumpkin Bread 4

One of my favorite things about this recipe is that it’s also freezable. Bake a couple of loaves and keep one in your freezer for unexpected guests or for a quick snack. You can slice off a few pieces and keep the remainder frozen until ready to use.

Carob Chip and Pumpkin Bread 5

Sometimes we’ll bake a loaf at night, wrap it up to keep fresh, and look forward to a delightful ready-to-go breakfast in the morning.

What an absolutely beautiful and tasty way to greet the day!

Carob Chip and Pumpkin Bread 7

About A Mama's Story

Sara Elizabeth is the mama behind the story at A Mama's Story. She enjoys writing about her family as they discover the joys of homeschooling, natural living, nutrition, herbal remedies, parenting children with special needs, and strengthening their home through Biblical principles. Learn more by visiting her blog, A Mama's Story to see how her family is “creating culture and breaking tradition.” Join discussions regarding the blog’s topics by liking A Mama’s Story’s page on Facebook.

Blog address: http://www.amamasstory.com

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