So I just had to share this with you–I mean, it’s only the most delicious pumpkin bread recipe ever, and you know I love you, right? Plus, there’s just nothing that makes a frosty autumn afternoon better than a hot loaf of pumpkin bread with a cold mug of milk.
And enjoy 🙂
Pumpkin Chocolate Chip Bread
(from The Food Nanny Rescues Dinner, one of my favorite cookbooks!)
1 cup canned pumpkin
1-1/2 cups sugar
1/2 cup canola oil
1-2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon baking powder
1/2 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees. Generously grease and lightly flour a 9 x 5 x 3 loaf pan.
2. In a large bowl, whisk together the pumpkin, eggs, sugar and oil.
3. Sift the flour, baking soda, salt, cinnamon, cloves, nutmeg, and baking powder into a square of waxed paper (or mix in a bowl). Stir into the pumpkin mixture and combine, but do not overmix. Stir in the chocolate chips.
4. Scrape the batter into the prepared pan and bake 55-65 minutes until a toothpick inserted into the center comes out clean, but not dry. Do not overbake; the bread should be moist.
5. Cool in the pan on a rack for 10 minutes. Turn out onto the rack to cool completely.
Note: This recipe is a GREAT example of this baking hack I’ve posted about–you can either make the recipe as written, and it will have 237 calories and 10 grams of fat per slice. Or, you could cut the oil in half (to 1/4 cup) and add an extra egg (for a total of 3 eggs), and each slice would run you 211 calories and 7 grams of fat (and add an extra gram of protein per slice as a bonus!). The flavor/texture is minimally impacted by the change, and it’s an easy way of making the recipe just a bit healthier!