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Pumpkin Carob Chip Bread

It's just that Pumpkin time of year! Another Pumpkin recipe that we love!

Pumpkin Carob Chip Bread
1 3/4 cups whole wheat flour
1 to 1 ½ cup Sucanat (for desired sweetness)
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon salt
1 cup pumpkin puree
½ cup coconut oil, melted
2 Tablespoons ground flax mixed with ½ cup water and set to gel
1/3 cup water
½ cup carob chips

Preheat oven to 350 degrees. Grease 2 medium loaf pans. Combine dry ingredients. Mix wet ingredients and then stir in dry ingredients. Stir in carob chips. Put into pans. Bake 45-50 minutes. You can eliminate the chips and replace all or part with nuts, dried cranberries or raisins.


Anonymous said...

Hi, I found your blog about a month ago (through Permission To Mother's blog) and I plan on trying out some of your recipes, but I was wondering if you can post a blog on some good cookbooks that you would recommend that captures your 'simple, healthy and tasty' way of life. The ones I have tend to fall in the "country cooking" genre ~ not many vegetarian type dishes. Thanks.

Tammie said...

anonymous: you know I have lots of favorite books that I have read and learned from many of them even have some recipes. And I plan to post about them. Hopefully soon ;) But I really have not found a cook book that totally fits my Simple Healthy Tasty lifestyle. There are lots of good cook books out there that use only ingredients that I like. But most of the time I found them to be to complicated to prepare. To gormet if you will. That is why I came up with our family favorites cook book and started this blog. Mostly when I think something sounds good and I want to make it I search around for a recipe that is more close to being healthy then I healthify it! I also think it would be good for me to do a post about how you can take most any recipe and healthify it! Ingredient substitutes etc.

Emily said...

Since I use eggs, is 1 tbs flax equal about an egg? (Unhealthifying to your mind, right? lol. I got some carob powder!

Tammie said...

Emily: Okay you have me chuckling a bit. Yes you could use an egg in place of the flax. And depending on the egg it may or may not be "unhealthifying." I have a relative that sometimes has called me up and is making one of my recipes but doesn't have any of the "healthy" stuff and she will ask me think like "so can I just use chesse in place of that, and what about just canned cream of Mushroom soup here and can't I just use SUGAR? I've got that." I kind of sigh and say yes all the while thinking, "ummm why are you even using my recipes there are plenty of the unhealthy kind available! ;) I've gone to the work of putting these out there for people who actually want to eat healthy. And now here you go just contaminating them!" I never actually say that but sure shootin' I complain to Ryan about it when he gets home. Oh well we have a good laugh it's all good. I just have a really hard time biting my tounge with these same relatives complain about all the doctor trips and illnesses in the family. But I do TRY. To each his own right!

Emily said...

Lol, I got all this Cream of Soups for my food storage and then realized they weren't healthy and now I can't donate them because their dates are expired~! Besides health, you have to douse them with spices to make them taste good!

I actually use a can of evaporated milk often instead, but I haven't looked at the label of that, I would like to make a big batch of a dry mix for homemade evaporated milk, or the cream of something soup so it can be faster when cooking.

I've been buying the farm eggs much more often and its great, they are a lot different from the stores! :)

Anonymous said...


I have never seen carob chips that passed your ingredient test. (Or was it my ingredient test, i.e., no soy anything either?) Could I just make up some of your peanut butter cups without the peanut butter centers and break or chop them up instead, to make some carob "chunks" or chips? Will those work in a baked recipe? If so I could make my own and use them for cookies, this bread, etc.


Tammie said...

Diane: carob chips do usually contain soy lecithin which I'm okay with in small amounts. (Amounts used is very small like maybe a teaspoon per whole bag) I have actually heard there are health benefits with soy lecithin but I still don't want to use a lot of it. Anyway your idea could totally work I do worry that they may just kind of melt into the batter. If you are sure it's cool so they keep their shape then maybe there will be enough of a chunk to harden back into a "chip" after the bread cools. Or they may just kind of dissolve into the bread but either way it would taste good....I would give it a try.