Back a few weeks ago when all of you normal people were baking red velvet cupcakes and heart shaped cookies, I was being strange and baking pumpkin chocolate chip bread. You all know how I go nuts over pumpkins in the fall, and I couldn't satisfy my craving for something chocolatey and pumpkin. I could have gotten in my car and driven about two miles to a local bread company, but I had the morning off work and decided to try and come up with a healthy version myself. Not until I had devoured a muffin that I had posted on Instagram, did I realize that others might want the recipe. Click went the camera for this one picture.
Is this truly healthy? I don't know, especially when you stuff your face since it is so delish. I substituted the oil with unsweetened applesauce and the pudding with Greek yogurt. That makes it much more healthy in my mind.
Pumpkin Chocolate Chip Bread / Muffins
Ingredients:
2 cups sugar (next time I'm going to try honey or agave)
2 cups canned pumpkin
1/2 cup applesauce
1/2 cup Greek vanilla yogurt
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice (I guessed with both of these spices and adjusted)
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Directions:
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
*I halved this recipe and it made 6 muffins and one loaf. The muffins didn't take as long to cook--I started checking after 30 min.
Ingredients:
2 cups sugar (next time I'm going to try honey or agave)
2 cups canned pumpkin
1/2 cup applesauce
1/2 cup Greek vanilla yogurt
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon pumpkin spice (I guessed with both of these spices and adjusted)
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray
Directions:
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
*I halved this recipe and it made 6 muffins and one loaf. The muffins didn't take as long to cook--I started checking after 30 min.
I love when pumpkin bread, or banana bread gets a dose of chocolate chips. That's when it gets really tasty!
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