Thursday, November 13, 2008

Pumpkin Chocolate Chip Bread

Last week I bought a 3-pack of canned pumpkin at Sam’s (the big cans) because we go a little pumpkin-crazy at this time of year. I don’t know why, since Jack and I enjoy it so much, I don’t use pumpkin more often. This time of year is appropriate, I guess, so we have indulged in pumpkin pancakes, waffles, muffins, cakes, brownies, breads, etc. And I bought a pie pumpkin to make a pumpkin curry with in the near future.

Sunday is definitely a baking day here since our usual Sunday evening dinner is pizza and I don’t like to heat the oven to do one 10-minute item. I found a pumpkin muffin recipe in a recent issue of Canadian Living and used that recipe as a base for adapting it to a quick bread. For a first effort it turned out incredibly well. A bit over-baked, but that will be adjusted the next time. Anyway, the bread had a nice, subtle pumpkin/spice flavor, it was moist, and who doesn’t love chocolate chips in pumpkin bread?!?! Each slice has only 6g total fat (1g saturated) and 2g fiber, which throws it into my classification of a “healthy snack”! :)

This turned out so nicely that I am going to make that muffin recipe from Canadian Living, with only minor changes, soon.

* Exported from MasterCook *

Pumpkin Chocolate Chip Bread

Recipe By: Vicci
Servings : 28

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/3 cups brown sugar
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
2 large egg whites
1/4 cup canola oil
1/3 cup plain nonfat yogurt
1 1/2 cups canned pumpkin
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped walnuts -- toasted

Preheat oven to 350F.

Spray two 8" x 4" loaf pans with cooking spray and set aside.

In a large bowl, whisk together the flour through the salt and set aside.

In a medium bowl, use a whisk to beat the eggs and egg whites until fluffy; add the canola oil through vanilla extract and whisk until combined.

Make a "well" in the center of the dry mixture and pour in the wet ingredients. Mix lightly until almost combined, then add the chocolate chips and walnuts. Continue to mix gently until combined.

Divide mixture between the loaf pans and bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean of crumbs.

Cool for 10 minutes on a rack, then loosen the sides from the pan, tap gently on a solid surface a couple of times. Turn loaves out onto the rack to cool for at least an hour before slicing.

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Per serving: 153 Calories (kcal); 6g Total Fat (1g Saturated); (31% calories from fat); 4g Protein; 24g Carbohydrate; 13mg Cholesterol; 193mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrate

*Toast walnuts after the oven preheats (just be certain that they are at least room-temperature before adding to the batter). In fact, toast a whole bunch of them, cool, and freeze in a plastic freezer bag for (easy) future use!