Monday, November 8, 2010

Pumpkin Chocolate Chip Bread

***Picture to come***

Quick breads are such a convenience item – they come in handy all the time! Going to a relative’s house for a weekend getaway? Bring a quick bread. New neighbors move in? Bring a quick bread. Unexpected company staying over night? Whip up a quick bread. The BEST part about quick breads is that you can make them ahead of time and freeze for up to 2 months when properly wrapped in your freezer. Since pumpkin is the quintessential fall food accessory, I was bound and determined to find a pumpkin bread recipe. After all, I was headed to a Bible study that night… and why not bring a quick bread?

I found this recipe over at My Kitchen Addiction and knew it was meant to be. A. I like when pumpkin recipes call for the whole can of pumpkin, not a portion of it. So then I’m not stuck with a portion of pumpkin that I have to figure out something to do with it. B. It called for 1 cup of chocolate chips and I had a random bag of chocolate chips with 1 cup in it in my pantry.

The recipe makes quite a few loaves of bread. I made three 8x4 pans and could easily cut each loaf into 12 slices, making 36 servings total. Per serving, each slice provides:

196.4 calories

8.2 g fat

29.9 g carbohydrate

1.3 g fiber

2.4 g protein

I made a few simple changes to the recipe to decrease the fat and calories (and make a small increase in the fiber). First, I switched the white and wheat flour. Second, I substituted unsweetened applesauce for the oil. The finished product was delicious!

Pumpkin Chocolate Chip Bread – BETTER!

2 ½ cup wheat flour

1 cup white flour

3 cups granulated sugar

2 tsp baking soda

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp salt

1 (15 oz.) can pumpkin puree (NOT pumpkin pie filling)

1 cup unsweetened applesauce

4 large eggs

2/3 cup water

1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Spray two 9x5 loaf pans or three 8x4 loaf pans with nonstick spray.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg, and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, applesauce, eggs, and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter into prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Per serving (36 servings)

143.7 calories

2.2 g fat

30.3 g carbohydrate

1.9 g fiber

2.5 g protein

1 comment:

  1. Thanks for healthifying this recipe! I love the premise of your blog...