So last week I had what was probably the most exciting day of my life.
I am still so baffled as to why and who and how and whaaat in the WORLD brought the Huffpost to my humble little blog. Cause those fifteen seconds of fame were probably the most famous I’ll ever be (which is PERFECTLY fine by me).
After being reminded of the delicious combination of chocolate and pumpkin bread (as if I’ve been neglecting my pumpkin lately)…I just could not shake the idea from my head. But you know my no-repeat recipe policy.
But not really. Because when I decide I want something, I usually find a way to make it happen. Real fast. And in this case, I decided to experiment a little with an even healthier version of pumpkin bread in a simple classic chocolate chip version.
This recipe contains no butter or oil, which made me so nervous when I decided to test this out. But it worked so beautifully! I cut back on the sugar and used part brown sugar, because brown sugar is my fav. I subbed in applesauce instead of oil and used full fat Greek yogurt to give it a little extra protein and make up for some of the fat. I also substituted some of the all-purpose flour for whole wheat and added in pumpkin pie spice.
Healthy Dark Chocolate Chunk Pumpkin Bread
adapted from Cooking Light
1/2 cup granulated sugar
1/4 cup dark brown sugar
1 cup pumpkin puree
1/4 cup unsweetened applesauce
1/4 cup greek yogurt
1 egg (or 2 egg whites)
1/2 cup whole wheat flour
1 cup all purpose flour
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 + 1/8 tsp salt
1/2 heaping cup dark chocolate chunks (I chopped up a 72% Ghirardhelli bar)
Preheat oven to 350°.
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 flours, spices, 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 chunks.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50-55 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.
Just realized I made Cooking Light’s recipe even lighter…winning.