Amazing Pumpkin Chocolate Chip Bread

This is THE recipe! It is absolutely perfect and makes the most moist and delicious pumpkin bread, plus there’s chocolate so that’s an automatic win in my book! šŸ˜‰ 


– 1 3/4 cups all-purpose flour 

– 1 tsp. baking soda 

– 2 1/2 tsp. ground cinnamon 

– 1/4 tsp. ground nutmeg 

– 1/4 tsp. ground cloves 

– 3/4 tsp. salt 

– 2 large eggs 

– 3/4 cup granulated sugar 

– 1/2 cup packed brown sugar 

– 1 1/2 cups pumpkin purĆ©e 

– 1/2 cup melted coconut oil 

– 1/4 cup orange juice 

– 1/2- 3/4 cup chocolate chips 

Adjust the oven rack to the lowest third position and preheat to 350F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray and set aside. 

In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until well combined. In a separate medium sized bowl, whisk the eggs, and both sugars together until combined. Add in the pumpkin, oil, and orange juice and whisk until incorporated. Pour the wet ingredients into the large bowl of dry ingredients and mix gently with a spatula. Do not overmix and don’t worry if there are some lumps. Gently fold in the chocolate chips. 

Pour the batter into your prepared loaf pan and bake for about 30 minutes. After the 30 minutes is up, take the loaf out of the oven and cover loosely with aluminum foil. Place the loaf back into the oven and bake for another 20-30 minutes or until a knife inserted in the center comes out clean. 

Once the bread is done, remove to a wire rack to cool. Once the bread is cooled, remove the loaf from the pan. I baked it and sliced it the next day and it was amazing! 

Serve warmed with a big pat of butter. Enjoy! 


Chocolate Chip Mini M&M CookiesĀ 

These are a great treat for kiddos and adults alike. There’s just something so fun and reminiscent about those brightly colored m&ms! šŸ™‚ 


– 1/2 cup butter (1 stick) softened 

– 1/2 cup packed brown sugar 

– 1/2 cup granulated sugar 

– 1 egg 

– 1 tsp. vanilla extract 

– 1 1/2 cups all-purpose flour 

– 3 Tbsp. instant vanilla pudding mix (not sugar free or cook and serve) 

– 1/2 tsp. baking soda 

– 1 1/2 cups mini m&ms 

– 1/2 cup mini chocolate chips 


Preheat your oven to 350F. 

In the bowl of your stand mixer, combine the butter, sugars, egg, and vanilla. Beat until completely incorporated. 

Next, scrape down the sides, and add the flour, pudding mix and baking soda. Beat on low speed until just combined. 

Add in the m&ms and the chocolate chips and beat until just combined. 

With a medium cookie scoop, place dough balls 1 inch apart on your cookie sheets. I love my Silat baking mats and my cookies come out beautiful every time! Bake for 10-12 minutes or until bottoms are golden brown. 

Allow to cool a few minutes on the baking sheets before moving them to the cooling racks. 


Blueberry Crumble BarsĀ 


– 2 1/4 cup rolled oats 

– 2 1/4 cup all-purpose flour 

– 1 1/2 cup brown sugar 

– 1 cup (2 sticks) butter 

– 1 1/2 tsp. baking soda

– 1/2 tsp. salt 

– 3 cups frozen blueberries (can also use fresh) 

– 1 Tbsp. cornstarch 


Preheat your oven to 350F. 

In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Melt the butter, and pour over the oat mixture. Mix until thoroughly incorporated. Press 2/3 of the oat/butter mixture into a 9×13-inch pan. Reserve the leftover 1/3 for the topping. 

In a separate bowl, combine the blueberries, sugar, and cornstarch. Mix well, making sure all the berries are well coated. Pour the berry mixture over the bottom crust, evenly distributing. Sprinkle the remaining oat/butter mixture over the top of the blueberry layer. Bake 25 minutes, but you may need to increase your time. I added on another 20 minutes to my cooking time, since the top was not turning golden brown. So bake 25-45 minutes, or until the top is golden brown. 

Remove and allow to cool completely before slicing into bars.