quick bread Archives

Ultra soft and tender pumpkin ricotta chocolate chip bread is loaded with mini dark chocolate chips and pumpkin flavor with a perfectly soft crumb.

The first time I hosted Thanksgiving I went total overachiever and decided to host Thanksgiving brunch and dinner. While I will NEVER host an entire day of Thanksgiving eating again, it was a fun day and I do think that Thanksgiving breakfast is totally underrated.

I know some people like to not eat ALL DAY to “save up” for the big meal, but if you’ve ever seen me without regular meals, you know that the whole “save up” plan does not work for me. I get hangry super quick, and I would just rather eat all day long.

I love waking up to an easy, delicious and festive breakfast on Thanksgiving morning. I know I’m going to be cooking all day, and the last thing I want to do is make myself an elaborate breakfast. I’ve been playing around with finding the perfect make-ahead treat, and I’m pretty sure I’ve found the one.

Between the pumpkin and ricotta cheese, this bread is super…that M word that shall not be spoken. You don’t need an ounce of butter or oil, and the texture is spot on. Load that puppy up with tons of mini dark chocolate chips and you have yourself an amazing, festive and crave-worthy breakfast, snack or dessert.

Get ready to experience your new favorite fall treat!

5.0 from 4 reviews

Pumpkin Ricotta Chocolate Chip Bread

Author: Ari Ziskin

Recipe type: Dessert

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 12

Ultra soft and tender pumpkin ricotta chocolate chip bread is loaded with mini dark chocolate chips and pumpkin flavor with a perfectly soft crumb.

Ingredients

1 and ¾ cups gluten-free baking blend (or white whole wheat flour)
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Dash salt
2 eggs
⅔ cup granulated sugar
½ cup brown sugar
1 and ½ cups pumpkin puree
½ cup ricotta cheese
¼ cup reduced fat buttermilk
⅔ cup mini dark chocolate chips

Instructions

Preheat oven to 350. Spray a 9x5 loaf pan with nonstick spray. Set aside.
In a large bowl, whisk together baking blend, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat together eggs, sugars and ricotta until smooth. Stir in half the dry ingredients, followed by buttermilk, then the remaining dry ingredients. Fold in chocolate chips.
Transfer to prepared loaf pan and loosely cover with tin foil. Place in the lower rack of your oven and bake for 30 minutes. Remove foil and continue baking until set and a toothpick inserted in the center comes out clean with just a few crumbs, about an other 30 minutes. Cool completely, slice and serve. Leftovers may be stored in an airtight container for 7-10 days.

Wait…there’s more! To show how thankful I am to you for reading, I am giving one lucky reader a $50 Amazon gift card.

Giveaway open to US residents age 18+. Giveaway runs from Monday November 9th 2015 8am EST to Sunday November 29th 2015 11:59pm EST.

Make sure to check out these other awesome Thanksgiving recipes and giveaways from my blogger friends!

Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
5-Ingredient Pecan Pie Fudge via Texanerin Baking
Brussels Sprouts and Farro Salad via Lemons for Lulu
Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
Fig and Goat Cheese Ball via Eat. Drink. Love
Overnight Pumpkin Monkey Bread via Barbara Bakes
Classic Apple Pie via Comfortable Domestic
Acorn Squash Puree via Daily Appetite
Pumpkin Banana Bread via Java Cupcake
Green Beans with Almonds and Bacon via From Valerie’s Kitchen
Classic Pecan Pie via That Skinny Chick Can Bake
Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
Sweet Potato Casserole Donut Holes via Cupcake Project
Maple Mashed Sweet Potatoes via Chocolate Slopes
Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
Homemade Cranberry Sauce via The Adventure Bite
Twice Baked Potatoes via My Gluten Free Kitchen
Green Bean Quinoa Casserole via Lauren Kelly Nutrition
Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
Pumpkin Slab Pie via The Kitchen is My Playground
Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
Cranberry Apple Charlotte via The Redhead Baker
Pumpkin Ricotta Chocolate Chip Bread via Ari’s Menu

Cinnamon Apple Bread — ultra soft and tender quick bread loaded with two layers of apple and cinnamon sugar make this the perfect, healthy fall treat.

So where you live it’s fall, yes? Scarves, hot drinks and all things pumpkin? We’ve had an unusually hot September, even for Phoenix. Like, 5 days ago it got to 110. In SEPTEMBER. It’s pretty disgusting. But in honor of finally seeing a forecast without triple digits and a peak of lows in the 60s, I felt like it was finally time to celebrate fall. With food, obviously. And apples because pumpkins are so trendy.

So we start out with a simple little quick bread that we load up with crazy amounts of chopped apples and cinnamon sugar. I always thought I didn’t like warm apples. I mean…I don’t. Like, just an apple cooked by itself? All soggy and wet? No thank you. But baked into bread? That is something I can get on board with!

The best part of this cinnamon apple bread is that the top layer of cinnamon sugar forms this perfect, cinnamon-y crust that is the perfect topping to the ultra soft bread. I kept finding myself going back for “just one more piece”.

Cinnamon Apple Bread

Author: Ari Ziskin

Recipe type: Dessert

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 12

Cinnamon Apple Bread -- ultra soft and tender quick bread loaded with two layers of apple and cinnamon sugar make this the perfect, healthy fall treat.

Ingredients

For the cinnamon apples:

2 apples (any kind), peeled and chopped
1 tablespoon granulated sugar
1 teaspoon cinnamon

For the cinnamon sugar:

½ cup brown sugar
2 teaspoons ground cinnamon

For the bread:

3 cupsgluten-free baking blend (or white whole wheat flour)
4 teaspoons baking powder
pinch salt
½ cup coconut oil, melted
½ cup unsweetened applesauce
1¼ cups granulated sugar
4 eggs*
1 tablespoon vanilla extract
1 cup unsweetened almond milk**

Instructions

Preheat oven to 350. Line the bottom of a 9x5 loaf pan with parchment paper. Spray sides all around pan. Set aside.
In a medium bowl, gently toss all the cinnamon apple ingredients. Set aside. In a small bowl, mix brown sugar and cinnamon for cinnamon sugar mixture. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, beat together coconut oil, apple sauce and sugar. Beat in eggs one at a time followed by vanilla. Stir in half the flour mixture, then milk, then remaining flour mixture until just combined.
Pour half of the bread mixture into prepared loaf pan. Top with half the apples. Lightly press the apples down into the batter. Evenly sprinkle half the cinnamon sugar mixture. Repeat with second half of ingredients.
Bake until a toothpick inserted in the center comes out clean, about 1 hour. Cool completely before slicing and serving. Store at room temperature in an airtight container for 5-7 days. If only keeping for 1-2 days, leave lid slightly ajar to preserve crisp cinnamon top.

Notes

*For vegan option, replace eggs with ¼ cup cornstarch and 1 cup almond milk.
**Can be subbed for buttermilk