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Monday, September 12, 2011

Pumpkin Bread Anyone

Happy Monday Everyone!  Did you all have a fabulous weekend?  Did you do anything fun?
I have a wonderful recipe to share with you today.  On Saturday I finally decided enough was enough, I had to make pumpkin bread (I had only been craving it for the past week), and boy am I glad I made it.  I was extremely happy with how the bread turned out, moist, a little sweet, melty chocolate and PUMPKIN!
Read on to get this wonderful recipe!
I spent my Saturday morning relaxing with a cup of coffee, and searching for the perfect pumpkin bread recipe.  Let me tell you there are about a million pumpkin bread recipes out there and I believe I sifted through about half of them (not really) but I looked at a lot.  I finally settled on a Cooking Light Chocolate Chip Pumpkin Bread, original recipe here.  But naturally I made a few healthy updates, the recipe already called for low-fat yogurt but I subbed in greek yogurt (it is all we had)! I also replaced the 1/2 cup oil with  unsweetened applesauce, which prompted me to cut the sugar back a bit.  I find when using applesauce even if unsweetened there is a slight sweetness that the applesauce lends to a recipe!  Here are step by step pictures and my changes to the recipe!

Chocolate Chip Pumpkin Bread
Adapted from Cooking Light

Makes 8x4 inch loaves
About 32 Servings 

2 Cups  1 1/2 Cup Sugar (reduced by 1/2 cup-may reduce more next time)
2 Cups Canned Pumpkin (Not Pumpkin Pie Filling)
1/2 Cup Canola Oil Natural Applesauce 
1/2 Cup Non-Fat Greek Yogurt (I used Fage-I buy the big tubs of this stuff)!
4 Large Egg Whites 
3 Cups All Purpose Flour 
Pinch of Salt
2 Teaspoons Ground Cinnamon 
1 Teaspoon Baking Soda 
1 Cup Semi Sweet Chocolate Chips 

Here is what you do:
Combine the first 5 ingredients into a large bowl-Sugar, Pumpkin, Applesauce, Egg Whites, and Yogurt
Stir well to combine all the ingredients.
Now in a separate bowl combine your flour, baking soda, salt, and cinnamon.
Stir together, and add your flour mixture into your pumpkin mixture.
Stir just until moist.
and then add your chocolate chips!
Spoon your pumpkin bread batter into two greased 8x4 inch loaf pans.  Bake in a 350 degree oven for 1 hour and 15 minutes.  If using a darker pan reduce the baking time by 15 minutes.  My big loaf took about an hour, while the two smaller loafs took about 50 minutes!




Enjoy, what could be better then pumpkin bread studded with melty chocolate?
Have a fabulous day and remember to live Happily Ever Healthy!

Did you guys do any baking this weekend, if so what did you make?





12 comments:

  1. Oh wow! A new blog to follow! YAY! I love recipes and don't follow enough food blogs... I must try this out it looks DELISH!

    Thanks so much for your comment! I'd love to follow each other!

    Seriously, I can't wait to try this out!

    Courtney
    I Can Be Many Things

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  2. WOW!!! This looks literally mouth watering!! Thanks for the great recipe!

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  3. lovely post!

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  4. Pumpkin AND chocolate chips? Oh come on! :)

    This weekend I made grilled vegetable wheatberry salad and a curry chickpea stew! :)

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  5. OH my gosh your posts lately are killing me - I want to come eat all of your food!! Hope you had a good weekend!

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  6. hlliary you had me at pumpkin and chocolate you didn't need to say anymore, will definitely be making this i love love pumpkin bread and never put in chocolate chips but i will now!

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  7. Making a Cooking Light recipe even lighter! Love it :D The bread turned out great, even without the oil!

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  8. Making a Cooking Light recipe even lighter! Love it :D The bread turned out great, even without the oil!

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  9. I've been dying to make something with pumpkin... and this sounds like the perfect recipe! MMM I will be making this soon...

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  10. I havent made anything pumpkin yet but after this post i am definitely thinking I might need to head to the kitchen.

    xo

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