Chocolate Chip Pumpkin Bread
by Keleigh May on October 30th, 2014

It's scary how good this is!

Chocolate Chunk Pumpkin Bread (Adapted from Kraft's recipe)
  • 2 cups  flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs
  • 1 cup canned pumpkin
  • 1/2 cup granulated sugar
  • 1/4 cup firmly packed light brown sugar
  • 1/2 cup greek yogurt
  • 2 tablespoon rice milk
  • 1 teaspoon vanilla
  • 1/4 cup refined coconut oil
  • 1-1/2 cup semi-sweet or dark chocolate chips
Directions:

Preheat oven to 350°F. Mix flour, baking powder, baking soda, salt and spices until well blended; set aside. Beat eggs, pumpkin, sugars, rice milk, yogurt, vanilla and melted coconut oil in large bowl with wire whisk until well blended. Add dry ingredients; stir just until moistened. Stir in chocolate. Pour into greased 9x5-inch loaf pan. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean.

1/2 the Sugar, All the Flavor!

For years Kraft's Chocolate Chunk Pumpkin Bread has been my go to pumpkin bread recipe. I had the thought recently to tweek it ever so slightly to make it just a touch "healthier" all while still maintaining its delicious flavor. It's still super moist and chocolatey with 1/2 the sugar! Have a favorite that you wish could be a little healthier? Where there's a meal, there's a way!


Posted in Breakfast, Desserts, Easy to Freeze    Tagged with no tags


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