I love the fall, pumpkin, chocolate, bread, and foods that will not go straight to my hips but still taste like a million bucks… enter my Lighter Pumpkin Chocolate Chip Bread!
- 3 cups all-purpose flour
- 2 teaspoons ground saigon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 1 can of pumpkin
- 1 tbsp canola oil
- 1-1/2 cups of apple sauce
- 1 bag of semisweet chocolate chips
Start by pre-heating your oven to 350 degree Fahrenheit. Next, in a large bowl, beat the eggs, sugar, pumpkin, apple sauce, and oil. The apple sauce is my secret weapon and what makes me pumpkin bread lighter than most recipes out there. You don’t know the difference taste wise, but boy is there a big different between 1-1/2 cups of apples sauce and 1-1/2 cups of oil.
Next, add all of the dry ingredients to the wet ingredients, mixing just until all of the ingredients are combined. You don’t want to over stir.
Lastly fold in the whole bag of chocolate chips!
Pour the batter into two greased 8-in. x 4-in. loaf pans, dividing the batter evenly between the two pans.
Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before eating… or enjoy it hot like I did last night. Sometimes there’s nothing better than a hot piece of bread!
Now about 15 minutes after these puppies came out of the oven Neal asked him he could have a piece. Next thing I know he comes out of the kitchen with his concoction…
Hot pumpkin chocolate chip bread topped with vanilla ice cream and chocolate syrup. HOLY MAMA! Why didn’t I think of that? I had one taste and it was amazing!
This bread was the perfect ending to just about the most amazing day I’ve had in a long time. It was an amazing Saturday and I hope today will be just as great! I’m off to run 6 miles in the rain with Becky and I couldn’t be happier! I can’t wait to tell y’all more about my Saturday (and tryouts) tomorrow!