Fall was knocking on my doorstep this weekend, and what goes better with Fall than the smell of pumpkin? The two go hand in hand. I decided to get a little crafty in the kitchen to help bring on that Fall feel.
This pumpkin loaf is something I've been making with my mom since I can remember. The recipe is uber easy & great for desert or even breakfast.
This pumpkin loaf is something I've been making with my mom since I can remember. The recipe is uber easy & great for desert or even breakfast.
Pumpkin puree, sour cream & egg whites. Who would of thought?
Flour, cinnamon, nutmeg & yummy chocolate chips!
Great with a little melted butter added on top. Enjoy!
Chocolate Chip-Pumpkin Bread
Adapted from Cooking Light
1 cup sugar
1 cup pumpkin puree, homemade or canned
1/4 cup canola oil
1/4 cup sour cream (full or low fat)
2 large egg whites, lightly beaten
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi- or bitter-sweet chocolate chips
Cooking spray
Preheat oven to 350°. Coat a large (8-, 9- or 10-inch) loaf pan with spray.
Combine first 6 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, nutmeg, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into prepared loaf pans. Bake for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
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