HEALTHY PUMPKIN BREAD WITH CHOCOLATE CHIPS

Submitted by Anonymous

"Healthy Pumpkin Bread with Chocolate Chips is an all-time fan favorite recipe. It is sweetened with all-natural unrefined maple syrup, and uses whole-wheat flour. It is incredibly moist and addictively good! You’ll make it over and over!"

 

• Ready In: 1hr 10mins
• Ingredients: 12
• Yields: 12 SLICES
• Serves: 12

ingredients

• 1 1⁄4 cups white whole wheat flour
• 1⁄3 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• 1⁄2 cup avocado oil or 1/2 cup organic canola oil
• 1⁄2 cup dark pure maple syrup
• 2 teaspoons vanilla extract
• 3⁄4 cup mini chocolate chip

directions

1. INSTRUCTIONS.
2. Preheat oven to 350ºF. Generously coat a 8 ½ by 4 ½-inch loaf pan with cooking spray.
3. Whisk whole-wheat flour, all-purpose flour,pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Whisk eggs, pumpkin, oil, maple syrup and vanilla in a large bowl until smooth. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
4. Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 58 to 65 minutes. Test with a toothpick to make sure there is no uncooked batter in the center. Let cool completely in the pan on a wire cooling rack. Run a knife around the edges before turning out and slicing.
5. NOTES.
6. I prefer to use dark maple syrup when cooking. It has the strongest maple flavor. Note that baked goods sweetened with maple syrup have a darker color.
7. White whole wheat flour can be substituted one for one with whole wheat flour. I like white whole wheat because it is lighter in color and it has a less pronounced wheaty flavor.
8. NUTRITION.
9. SERVING SIZE: 1 sliceCALORIES: 241FAT: 13 gSATURATED FAT: 3 gCARBOHYDRATES: 28 gFIBER: 3 gPROTEIN: 4 g.