I love using dark chocolate chips to add depth of flavor and more natural sweetness. The batter doesn't need to be perfectly smooth but try to get out any big chunks. Required fields are marked *. ⁠⠀, I got the side eye when I made this. Signup now for healthy tips and exciting recipes sent straight to your inbox! Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator. That is some good looking bread! Made as written. I hope that helps! And made in one bowl! Sometimes going with all whole wheat flour can make breads quite dense. I'm all about food and fun inspiration! Free Guide: 6 Practical and Positive Tips for a Healthy and Balanced Life, FREE Beginner’s Guide to Intuitive Eating, Pumpkin Oatmeal Cookies with Cream Cheese Frosting, Gluten Free Raisin, Date and Pecan Healthy Breakfast Cookies. Other recipes I’ve found call for a CUP of oil. Going apple picking or to a pumpkin patch. Make sure to let the bread fully cool before freezing it. I adore both sweets and veggies, and I am on a mission to save you time and dishes. I’m so happy you are here. Notify me via e-mail if anyone answers my comment. This guilt free version of pumpkin chocolate chip recipe is a great alternative to its more indulgent cousin breads. That is how I felt about this pumpkin chocolate bread. finally I found a recipe that can work as GF or not and I have not need to make two completely different batches. You can add whatever mix in’s you would like. Bake for 50 minutes, cover bread with foil and continue baking for an additional 10 minutes until a toothpick inserted in the center comes out clean. Once done, remove from the over and allow the sweet steam to wash over you. When buying canned pumpkin, make sure to buy plain canned pumpkin without any added sweeteners or spices. It only requires two bowls {which you could honestly probably get down to one}. It should just be pumpkin puree and not pumpkin pie filling. The mo, Pecan Pie Truffles! Your email address will not be published. It’s official! Move the loaf pan to a wire rack and let cool for 10 minutes before slicing. Are you sure you want to delete your comment? Like my Healthy Pumpkin Muffins, the spices are warm and rich, the oats add an incredible texture that you’ll never want your future pumpkin bread to be without. Secondly, this bread is sweetened with unrefined sugar. Also, I added in some dark chocolate chips and pumpkin seeds. The added crunch was really nice. This website uses cookies to improve your experience while you navigate through the website. What I love about this bread is that it’s a mix of whole wheat flour and almond flour. It is mandatory to procure user consent prior to running these cookies on your website. It's a really moist, dense bread, which I love. Even mini loaves will cut the bake time! but it was cooked and did not fall apart when sliced. This has no refined sugar and no oils! Let cool for 5-10 minutes and then remove from pan. Thank you for taking the time to share this kind review! Add dry ingredients to wet ingredients, mixing until just combined. I think it turned out great and a little less guilt free! Never miss a post. And knowing that I was going to be able to devour said pumpkin bread filled with warm melted chocolate chips made me dance a little harder and move a little faster! Next,  in a separate large bowl combine the wet ingredients until well combined. Perfect for the fall! Healthy Pumpkin Chocolate Chip Bread. However, you may enjoy my Almond Flour Pumpkin Muffins instead. Since there’s so much moisture in this bread, it will need to bake for about an hour. In comparison, this healthy pumpkin bread has just 181 calories, 6 grams of fat, and 14 grams of sugar. Required fields are marked *. Also, I added in some dark chocolate chips and pumpkin seeds. My name is Krista. My husband likes to put a little butter on it, but I love it plain or served with a warm cup of coffee. It’s best to cover the bread with foil after about 50 minutes. Wow i love this idea, it looks so tasty! You know the crunchy part. This website uses cookies to improve your experience.

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