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.)