Whole Grain Chocolate Chunk Pumpkin Bread

How we make it.

1 1/2 cups pumpkin puree
2 large eggs
1 teaspoon vanilla 
3/4 cup dark brown sugar
1/2 cup light olive oil
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 teaspoon kosher salt
1 1/2 cups whole wheat flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
3/4 cup chocolate chunks
1/2 teaspoon raw sugar

Preheat oven to 350 degrees. Lightly oil a loaf pan. In a medium bowl whisk together pumpkin, eggs, vanilla, sugar, oil, spices and salt. Once combined add flour, oats, baking powder and baking soda. Stir until combined. Fold in chocolate chunks and pour batter into a loaf pan. Sprinkle the top with raw sugar for a crunchy crust. Bake for 50-55 minutes or until toothpick comes out clean. Let cool 20 minutes before slicing.

Why we make it.

If you're going to be a quick bread maker (and you've got kids), isn't pumpkin bread sort of just obligatory? Isn't that why we make it? I'm not one of these pumpkin spice people, I think pumpkin should stay in pies, muffins, bread and the occasional carbonara. No offense! Our pumpkin bread has to have chocolate chunks. I cut the sugar to make some room for that, and since it goes in the breakfast category at our house, I use whole grain flour and oats. It's not a treat, it's a meal with a little chocolate. My favorite kind of meal. A nice pumpkin bread is also a welcome break from hiding those three bananas from Betsy and waiting on them to turn brown. I can pop open some puree and make a pumpkin loaf at the drop of a hat, no foresight needed. We've passed Labor Day, so I think it's fine to do it now. That's why we make it.