chocolate chip pumpkin bread

4c. +2 Tbsp. All Purpose Flour
½ c. white whole wheat flour
¼ c. almond meal (substitute 1/4c. ground flaxseed or 1/4c. white whole wheat flour if almond meal is not available)
¼ c. soy flour
2 Tbsp. Vanilla Whey Protein Powder (substitute 2 Tbsp. All purpose flour if not available)
1 ½ tsp. Pumpkin Pie Spice
1 tsp. Dried Ground Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
¾ tsp. Salt
½ c. (one stick) unsalted butter, softened to room temp. OR 1/4c. unsalted butter + ¼ c. canola oil
1 c. Natural Cane Sugar
3 lg. Eggs, room temp.
1 c. canned pumpkin (100% pumpkin, not pumpkin pie filling)
1 ½ tsp. Vanilla extract
1/3 c. skim or evaporated milk
¾ 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.