I always loved baking although I didn’t necessarily do a lot of it. While my husband and I don’t mind eating all the baked goods it’s much more fun to now that the kids can get involved.

I’m sure I am not the only one, but we also don’t use the oven a whole lot in the summer. It really helps to keep the house nice and cool. Although I guess this wasn’t much of an issue this year.

I don’t know if I’m using the cool fall weather as an excuse to bake more, or the fact that I’m trying out a bunch of recipes with Declan for our videos, but either way I don’t hear much complaining. Including from me haha.

If you have been following the blog, you have probably seen the trend of seasonal ingredients that just kind of just happened with the recipes. Lots of warming foods with delicious squashes and root veggies. I am a little frugal so it’s always nice to buy produce when they are in season, hence cheaper.

So it only make sense to include some pumpkin, although if I’m being honest I always buy in can. While I can see it being super tasty when making a couple of pies for thanksgiving, it is definitely more convenient when the hard work is already done.

Speaking of pies, pumpkin pies are pretty far down my list of favorite pies. So it is kind of surprising that I am enjoying all the pumpkin things this fall. And no, I still have not tried the very famous PSL and I have no intention to do so.

I will stick with the baked goods! So as per usual, I tried to make this as healthy as could be without compromising too much. No refined sugar in here folks, and of course whole wheat flour. And fear not, that does not mean dry. The applesauce and pumpkin puree are making sure that everything stays nice and moist.

And just in case you are digging everything pumpkin too, make sure you check out this pumpkin oatmeal recipe.

Pumpkin chocolate chip loaf

Not better smell to have in your kitchen then this amazing pumpkin loaf which wouldn't be complete without some chocolate chips. Free of refined sugar!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast, Dessert, Snack
Servings 1 loaf


  • 1 cup whole wheat flour sieved
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 3/4 cup pumpkin puree or half a can
  • 3/4 cup honey
  • 1/3 cup chocolate chips
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt


  • Preheat oven at 350F
  • Put an slightly over filler cup of whole wheat flour through a sieve.
  • Add in the spices and the rest of your dry ingredients, mix and set aside.
  • In a separate bowl, beat the egg.
  • Add in the honey, apple sauce and pumpkin and mix well.
  • Combine the dry ingredients with the wet ingredients.
  • Gently mix in your chocolate chips.
  • Pour into a grease loaf pan then set in the oven.
  • Cook for 50 minutes then check with a toothpick. Continue baking until toothpick comes out clean and check every 5 minutes.


If you prefer muffins, separate batter into 12 greased muffins tins and make for 18-20 minutes or until a toothpick comes out clean.
Keyword baking, chocolate chips, pumpkin, sugar free, whole wheat

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