Civic Recipes (guest post by Amy Blanton)

Hi there! My name is Amy. I’m a proud lover of all things Civic Roasters (included the folks that started this business) and I’m excited to be taking over the blog today!

There are only a few things you need to know about me. The things I enjoy the most are: spending time with friends and family, cooking (and, on occasion, baking), and drinking coffee. And last but not least, but certainly most relevant: I L-O-V-E the holidays.

I love them so much that my friends once threw me a surprise Christmas themed birthday party (I was born in July). This is the time of year that I look forward to the most because I feel full permission to enjoy all of my favorite things. I think there is a special invitation during these autumn/winter seasons. A call to resist the urge to hibernate or overbook our calendars and instead, gather together and take some time to slow down with the rhythm of the season. It’s time to enjoy a meal and share about life. I like to think of it as the season for connection.

I don’t know about you but It is really easy for me to let the holidays go by without any thought or intention. After all, there are parties to attend, decorations to be put up, money to spend! I am learning now that I am able to enjoy it all so much more if I take some time to slow down and focus on meaningful connection with those around me and simplify!

Less decorations, more making!

Less money spending, more connection building!

Less stress, more gathering!

I love Civic Roasters not only because the coffee is great - but because the vision is simple. Using coffee to tell stories and connect people, ultimately building healthy communities.

So in honor of simplicity, I am bringing you a very basic chocolate chip pumpkin bread recipe. I believe it is best when served with a cup of coffee and shared with loved ones (or strangers if that's your thing).

I am not usually one to bake - but this season I have been experimenting with different ways to use pumpkin, besides the classic pumpkin pie. Mostly because, no matter how many Thanksgivings come and go - I cannot bring myself to like it.

I stumbled upon this recipe and decided to try it because it calls for oil instead of butter, which if you know me is not because I don’t love butter (I do, I really do) but I actually just have a few dairy free friends and this recipe is very easily adjustable to dietary needs!

The recipe yields two loaves, one I took to share with my church community tonight (it was a hit!) and the other will be shared with friends over a cup of coffee tomorrow morning. Taking a bit of time out of your day to make something yummy and share it with people you love (or even just like a little bit!) is such an easy way to connect. I hope you try it, share it and enjoy!

Prep: 15 min

Bake: 1 Hour + cooling

Makes : 2 loaves


3 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

4 large eggs

2 cups sugar (I halved the amount sugar and it was still delicious)

2 cups canned pumpkin

1-1/2 cups canola oil

1-1/2 cups semisweet chocolate chips




  • In a large bowl, combine the flour, cinnamon, salt and baking soda. In another bowl, beat the eggs, sugar, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips.

  • Pour into two greased 8x4-in. loaf pans. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 234 calories, 13g fat (3g saturated fat), 27mg cholesterol, 123mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.


Benita Ki