Pumpkin Chocolate Chip Bread

Have you enjoyed all the great pumpkin recipes this week? Me too! And there are still more!!

pumpkin chocolate chip bread

I hesitate to even post this recipe because this time of year, our recipe for Kneaders Pumpkin Bread starts to go crazy! If you don’t live in Utah than you have no idea what I’m talking about. Kneaders is a bakery here in Utah that has some of the most amazing recipes. The pumpkin bread is a yearly favorite.It is one of the most moist bread recipes you will ever eat. It is the perfect pumpkin bread recipe.

However, I’ve had a few people ask if I had a lighter version that I make. Since I make a lot of pumpkin chocolate chip bread over the holidays, I do have a light version that I use too.

pumpkin chocolate chip bread

In our family, Sunday breakfast is always something different. I love making a batch of this pumpkin chocolate chip bread and having one loaf to enjoy. I usually freeze the rest for a later breakfast. Or dessert.

I highly suggest that you try this lightened up pumpkin chocolate chip bread. You won’t even guess that it’s light!

 

Pumpkin Chocolate Chip Bread

Ingredients

  • 2 cups sugar
  • 2 cups canned or pureed pumpkin
  • 1/2 cup milk
  • 1/2 cup greek yogurt (plain or vanilla)
  • 4 egg whites
  • 3 cups unbleached all-purpose flour (can do a mixture of whole grain flours too)
  • 2 teaspoons ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1 1/4 teaspoons salt
  • 1 teaspoon baking soda
  • 1 cup semisweet or dark chocolate chips

Instructions

  1. Preheat the oven to 350°.
  2. Combine the sugar, pumpkin, milk, yogurt and egg whites in a large bowl. Stir well with a whisk to combine. In a separate bowl combine the flour, spices, salt, and baking soda in a medium bowl, stirring well with a whisk. Slowly add the flour mixture to the pumpkin mixture, stirring just until batter is moist. Fold in the chocolate chips.
  3. Pour batter into two lightly greased loaf pans Bake at 350° for 60 minutes to an hour and fifteen minutes or until a wooden pick inserted in the center comes out clean. Remove the bread from the oven and allow to cool for approximately ten minutes in pans on a wire rack, then remove from pans to finish cooling completely on wire rack.

Notes

*You can substitute a more natural sugar like coconut sugar in place of white sugar.

http://burntapple.com/2013/10/10/pumpkin-chocolate-chip-bread/

Related Posts Plugin for WordPress, Blogger...

Comments

  1. Kneaders is one of my favorite addictions!! Have you ever tried there apple bread pudding? To die for!!! I’ve procrastinated making my own in fear I’ll eat the whole pan by myself!!

Leave a Reply