Tuesday Treat: Chocolate Chip Pumpkin Bread

My cutie pie and I made some fabulous Chocolate Chip Pumpkin Bread yesterday. I adapted the recipe below from the one in the Better Homes and Gardens New Cook Book to make it healthier. While I only had a tiny sample (because I’m not really eating sugar these days), I can confidently say that it turned out to be a perfect autumn treat. If you’re looking for a writerly pick-me-up, give this a shot!

Chocolate Chip Pumpkin Bread 

Spray a loaf pan with Pam, and heat your oven to 350 degrees.

In large mixing bowl combine:
1 C Almond Meal (usually found near the corn meal)
1 C Packed Brown Sugar
1 T Baking Powder
1 t Ground Cinnamon
1/4 t Salt
1/4 t Baking Soda
1/4 t Ground Nutmeg 

Add:
1 C Canned Pumpkin
1/2 C Milk (I use nonfat)
2 Eggs
1/3 C Applesauce (or shortening, if you so desire)
Beat with an electric mixer on low speed until blended… 

Add:
1 C Whole Wheat Flour

Fold in:
1 C Chocolate Chips 

Spoon into prepared pan and cook for 60 minutes. Check with toothpick. (I had to cook an additional 10 minutes.)

Enjoy!

Advertisements

5 thoughts on “Tuesday Treat: Chocolate Chip Pumpkin Bread

  1. Rebecca B says:

    This sounds delicious! I’m trying to limit sugar, but this looks healthy enough that I can make an exception. 🙂 Thanks for sharing!

Comments are closed.