chocolate chip pumpkin bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4c. +2 Tbsp. All Purpose Flour½ c. white whole wheat flour¼ c. almond meal (substitute 1/4c. ground flaxseed or 1/4c. white whole wheat flour if almond meal is not available)¼ c. soy flour2 Tbsp. Vanilla Whey Protein Powder (substitute 2 Tbsp. All purpose flour if not available)1 ½ tsp. Pumpkin Pie Spice1 tsp. Dried Ground Cinnamon1 tsp. Baking Soda1 tsp. Baking Powder¾ tsp. Salt½ c. (one stick) unsalted butter, softened to room temp. OR 1/4c. unsalted butter + ¼ c. canola oil1 c. Natural Cane Sugar3 lg. Eggs, room temp. 1 c. canned pumpkin (100% pumpkin, not pumpkin pie filling)1 ½ tsp. Vanilla extract1/3 c. skim or evaporated milk¾ c. mini or regular semisweet chocolate chips OR 60% bittersweet Chocolate Chips (this is what I use)3/4c. Chopped walnuts (after measuring, the walnuts can be ground to prevent detection by picky eaters)
Preheat oven to 350. Butter of Spray 9”x5”x2 loaf pan. Sift together the first 10 ingredients, flour-salt.
In a separate bowl, cream the butter and sugar. Add the eggs, one at a time, followed by the pumpkin, vanilla and milk. Lightly mix the wet ingredients into the dry and stir until incorporated. Add the chocolate chips and walnuts and bake for 55 minutes to 1 hour. Cool in pan for 15 minutes (this step is really important to prevent the middle of the loaf from collapsing). Turn out and cool. Best served cut into thick slices and toasted. To freeze, cut into slices and wrap in saran wrap, followed by a layer of foil.
Serving Size: could make 12 but all depends on how you slice
Number of Servings: 12
Recipe submitted by SparkPeople user GO4TH_LA.
In a separate bowl, cream the butter and sugar. Add the eggs, one at a time, followed by the pumpkin, vanilla and milk. Lightly mix the wet ingredients into the dry and stir until incorporated. Add the chocolate chips and walnuts and bake for 55 minutes to 1 hour. Cool in pan for 15 minutes (this step is really important to prevent the middle of the loaf from collapsing). Turn out and cool. Best served cut into thick slices and toasted. To freeze, cut into slices and wrap in saran wrap, followed by a layer of foil.
Serving Size: could make 12 but all depends on how you slice
Number of Servings: 12
Recipe submitted by SparkPeople user GO4TH_LA.
Nutritional Info Amount Per Serving
- Calories: 398.2
- Total Fat: 15.3 g
- Cholesterol: 67.1 mg
- Sodium: 320.2 mg
- Total Carbs: 57.8 g
- Dietary Fiber: 4.4 g
- Protein: 10.3 g
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