As the weather gets colder, I like to bake to satisfy my sweet tooth. This is a delicious bread that makes a regular appearance in my kitchen throughout the fall and winter. The chocolate chips provide just the right amount of sweetness when I’m craving something chocolate and the canned pumpkin does double duty providing immune boosting nutrients like potassium, zinc and folate, as well as lending it’s creamy texture to create a moist loaf every time.
If you have leftover canned pumpkin puree after making this recipe, you can put it in an ice cube tray and freeze it, placing the frozen cubes in a freezer bag for another use.
- 1 cup sugar
- 1 cup canned pumpkin
- ¼ cup canola oil
- ¼ cup plain yogurt
- 2 large egg whites
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
Place the first five ingredients in a large bowl (sugar through egg whites) and stir together with a whisk.
Combine flour, baking soda, cinnamon, salt, baking soda in a separate bowl and stir together with a whisk. Add flour mixture to pumpkin mixture and stir until moist. Add chocolate chips.
Spoon batter into an 8 x 4 inch loaf pan coated with cooking spray. Bake at 350 for one hour until a wooden pick inserted in the middle of the loaf comes out clean. Cool in pan for approximately 10 minutes before removing loaf from pan.
Adapted from Cooking Light
Makes one loaf, 16 slices
Calories per slice: 152, Protein: 2g, Calcium: 10 mg, Fiber: 1 g
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