Try this chocolate chip pumpkin bread that has warm spices like cinnamon and nutmeg and is made healthier by using applesauce instead of oil.
I tried. I really did. I wanted to wait until tomorrow—the first official day of fall—to go all out for the season, but I was too excited to hold back.
The sights, the smells, the flavors…autumn has officially begun in our condo. In addition to putting up fall-themed decorations, I’ve started baking festive snacks and desserts. It’s actually already becoming a problem because I’m constantly trying to consume what I’ve made 1. before it goes bad and 2. so I can make something else.
This is actually a recipe I created three years ago, but I’ve continued making it on a regular basis every time the fall season rolls around. It’s a moist yet fluffy bread that has just the right amount of sweetness, thanks to the addition of dark chocolate. I love it as a mid-morning snack, possibly with coffee (if I still have any left by then).
Like a lot of my recipes, this pumpkin bread was inspired by another version I found, but I wanted to tweak it to my liking and make it a little healthier. And by healthier, I mean that I cut back on some of the sugar (which I don’t even notice in the finished bread) and also did one of my favorite substitutions: unsweetened applesauce instead of oil.
The end result is a wonderful mix of flavors and textures…which includes chocolate chips because duh.
Adapted from Culinary Envy.
Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- 1 cups granulated sugar
- 1/2 cup unsweetened applesauce
- 1/3 cup water
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chocolate chips
Instructions:
- In a large bowl, mix together the pumpkin puree, eggs, sugar, applesauce, and water. Set aside
- In a small bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Slowly the dry mixture into the wet until just combined. Fold in the chocolate chips.
- Pour into a bread loaf pan that has been sprayed with non-stick cooking spray.
- Bake at 350 degrees for 55-60 minutes, or until a knife can be inserted and comes out clean.
- Let cool for 10 minutes.
If you’ve never tried pumpkin bread—especially with the addition of a bit of dark chocolate—I encourage you to make it happen this season! It’s such a unique and delicious treat.
The original version of this post was published on October 12, 2015.
Looks amazing! I’m definitely going to whip up a batch of this since I bought way too many cans of pumpkin!
Ha well there you go! I’m always looking for new ways to use up all the pumpkin I have too.
Looks delicious Katie. I’m loving all the pumpkin!
I love chocolate chips too! lol I’m just craving all sorts of breads right now! I just need to decide on which to make. This looks great!
Bahaha bread = life. You can’t go wrong with pumpkin and chocolate!