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Healthier Chocolate Chip & Pecan Pumpkin Bread

I'm really getting ready for sweater weather. My body knows it. My hunger knows it. I just feel like eating and snacking all day long, wrapped up in a oversized sweater that hangs down to my knees. It doesn't help when I love (and I MEAN LOVE) pumpkin baked goods: pumpkin lattes, pumpkin donuts, pumpkin bagels, cupcakes, ice cream!!! You get the idea. My pinterest is going crazy with pumpkin pins.

So I gave in. You know? To those pumpkin callings and sweater body. Luckily, I own 10 pairs of sweatpants. Haha. I did make this pumpkin bread a little healthier though. Makes me feel a tad bit better about myself :P


Chocolate Chip Pumpkin Bread

makes 1 loaf

1.5 cups flour
1/2 cup white sugar
1/2 cup brown sugar
3/4 tsp salt
1 tsp baking soda
1.5 tsp pumpkin pie spice

1/4 vegetable oil
1/4 cup yogurt
2 eggs
1 heaping cup of pumpkin puree
1 tsp vanilla
1 cup mix of pecan and bittersweet chocolate chips
  1. Preheat oven to 350F. Line loaf tin with parchment paper
  2. In a large bowl, add all the dry ingredients: flour, sugars, salt, baking soda and spice. In a medium size bowl, beat eggs slightly, add yogurt, oil, pumpkin puree and vanilla.
  3. Gently mix together the wet and dry mix until just incorporated. It's okay if there are small streaks of flour. You don't want to over-mix or you will end up with a brick!
  4. Fold in chocolate chips and nuts
  5. Bake for 50-60mins or until a toothpick poked in the middle comes out dry


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