Chocolate Chunk Pumpkin Bread

Chocolate Chunk Pumpkin Bread
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 76.4
  • Total Fat: 0.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 223.6 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.1 g

View full nutritional breakdown of Chocolate Chunk Pumpkin Bread calories by ingredient
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Introduction

Revised from a kraftfoods.com recipe, my version of this pumpkin bread has 129 fewer calories, 5.4g less fat, 8g less carbs, and 0.5g more fiber than the original recipe. Revised from a kraftfoods.com recipe, my version of this pumpkin bread has 129 fewer calories, 5.4g less fat, 8g less carbs, and 0.5g more fiber than the original recipe.
Number of Servings: 18

Ingredients

    2 cups all purpose flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 teaspoon sea salt
    1-1/2 teaspoon pumpkin pie spice
    2 tbsp cornstarch
    6 tbsp cold water
    1 cup mashed cooked fresh pumpkin
    1-1/2 cup organic cane sugar
    1/2 cup 1% milk
    1/4 cup cinnamon applesauce
    16 pieces Ghiradelli 60% cacao bittersweet chocolate chips

Directions

Preheat oven to 350 degrees F.

In medium bowl, mix flour, baking powder, baking soda, salt and spices until well blended; set aside.

In large bowl, whisk cornstarch with water until cornstarch completely dissolved. Beat cornstarch mixture, pumpkin, sugar, milk and applesauce with wire whisk until well blended.

Add dry ingredients; stir just until moistened. Stir in chocolate pieces.

Pour into greased 9x5-inch loaf pan.

Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes.

Remove from pan; cool completely on wire rack. Cut into 18 (1/2-inch thick) slices to serve.

Makes 18 1/2-inch sliced servings.


Number of Servings: 18

Recipe submitted by SparkPeople user TERRIFICLYFIT.

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