It’s been too busy around here lately, but I have somehow found time to make my pumpkin chocolate chip bread twice in two weeks. And I’m making it again today.
I need My kids need a snack that isn’t Halloween candy from the weekend’s parties, you know?
I’m a big fan of no-butter and no-oil recipes because I love my baked goods (see more recipes below). But my hips and belly don’t need more high-fat, high-calorie treats. So I created this recipe, based on a few others I found that weren’t quite right – and I have to say, in the words of Rachael Ray … YUM-O.
WIthout further ado, may I present my kid-tested and kid-approved…
One-Bowl, Mostly-Healthy, Pumpkin Chocolate Chip Bread
3/4 cup sugar
1 large egg
1 cup canned pumpkin
1/4 cup unsweetened applesauce
1/4 cup plain Greek yogurt
1 1/2 cups white whole wheat flour (you can use plain flour if you want)
1/2 tsp salt
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 cup semisweet chocolate chips
Preheat oven to 350
Combine first five ingredients in a large bowl. Whisk thoroughly.
Add flour, salt, baking soda, and pumpkin pie spice. Stir until just combined – don’t over-stir. Stir in chocolate chips.
Pour batter into a loaf pan coated with cooking spray. Bake for 30-35 minutes, or until a wooden pick inserted in the center comes out clean.
After 10 minutes, remove loaf from pan and let it cool on a rack.
I recommend you eat a nice, warm slice after the loaf cools for about 30 minutes!
What’s your favorite healthy (or mostly healthy) recipe? Leave a link to it in the comments!
Have you seen these other recipes on the blog?