I know, it may seem a bit too early for pumpkin, but I have a logical explanation, I swear. First off, after several days of 100+ degree temperatures, we had a couple of “cold” days and I thought, what the heck, I’ll do some baking so my kitchen doesn’t turn into a literal oven. Secondly, there’s a little known secret to help bloggers figure out what people are looking for, and the past couple of weeks pumpkin recipes have been surging on the blog. Two birds, one stone, right?

Anyhow, this pumpkin chocolate chunk bread recipe is probably one of my all-time favorite autumn treats. Who am I kidding, I can eat this bread year-round and usually do. It’s a favorite for breakfast, a midday snack or even warm out of the oven with a scoop of delicious vanilla ice cream for a semi-casual dessert. Later on this summer or early this fall, I’ll be sharing a gingerbread ice cream recipe that is absolute perfection alongside of this pumpkin chocolate chunk quick bread. 

I’ve spoken about it before, but the secret to 99% of my pumpkin recipes is the inclusion of ground coriander. That’s right, I love the combination of pumpkin and cilantro.  I use this homemade pumpkin spice blend almost exclusively in most of my baked pumpkin goods: pumpkin cranberry muffins, chocolate chip pumpkin spice cookies, and my favorite pumpkin pie bread pudding.

What’s a seasonal ingredient that you can enjoy year-round?