Pumpkin Chocolate Chip Bread: Healthyish and Non-Healthy
I love to make quick breads a bit healthier. This Pumpkin Chocolate Chip Bread is no exception. With two recipes you are bound to find one you for.
Are you with me on loving pumpkin flavored treats and smells? It makes me stop and take a very satisfying deep breath in. Since I have started working out very consistently and eating with the food containers I thought I would do a healthyish and non-healthy version of pumpkin chocolate chip bread.
The normal (non-healthy) recipe came from my Better Home’s and Garden cookbook. It doesn’t call for chocolate chips, but let’s be real here. Who wants pumpkin bread without chocolate chips?
This guy!!! Hahah! I will make some for him, but he’s crazy. Just when it comes to not liking chocolate chips. And I still love him like crazy!
When making recipes healthier you can do as much as you like. You can always substitute flour for gluten free flour, add or change what you want. The “healthy” pumpkin chocolate chip bread is what I did when I made the healthy version. And it turned out pretty darn good!
For me it is just as easy to double this recipe or whip it up twice when I already have everything out and a messy kitchen. With so much dough you can make a few large loaves of bread, many little loaves, or tons of muffins. It is also fun to mix up and make different shapes.
We usually make some 1-2 large loaves to eat right away. Then a few small loaves to give to friends. And then lots of muffins to freeze for later. Right now we have banana bread muffins, and a healthier version of zucchini muffins in our fridge. These “healthy” pumpkin chocolate chip bread muffins will be joining the others soon.
Substitutes for “Healthy” Pumpkin Chocolate Chip Bread
- Flour: 1 cup wheat flour, 2 scoops vanilla protein powder, the rest normal flour
- Oil: most of the 1 is homemade, unsweetened applesauce and the rest is a bit of oil
- Sugar: 1 cup brown, 1.5 cups white, didn’t add the last 1/2 cup
Pumpkin Chocolate Chip Bread
Ingredients
- 3 cups sugar
- 1 cup cooking oil
- 4 eggs
- 3 1/2 cups white flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 2/3 cup water
- 15 oz canned pumpkin
- chocolate chips
Instructions
Preheat your oven to 350 degrees. Grease your pans and set aside.
Mix together sugar and oil on medium speed. Add the eggs and mix really well. Set aside.
In a large bowl mix together flour, baking soda, salt, cinnamon, and nutmeg.
Taking turns add the water and flour mixture to the sugar mixture. Beat on low speed after each time. Add the pumpkin and chocolate chips (however much you want) and beat until just mixed.
Pour into prepared pans and bake for 55-65 minutes or until a knife inserted near the middle comes out clean. Place on cooling racks for 10 minutes to cool and then remove from pans.
Recipe Notes
You could also add some shredded zucchini when you add the can pumpkin.
I like to make muffins with my breads and freeze. Hello quick breakfast! Bake your muffins at 350 degrees for 20-25 minutes. Or until a wooden toothpick comes out clean in the center.
Do you like to make yummy recipes healthier? It’s a good way to be able to eat treats and not feel guilty about it. I’m also working on not feeling guilty when eating treats in general. But, that’s a work in process. 🙂
You should check out my healthy zucchini bread/muffins. They are a yummy healthy snack! Plus there are 3 other healthy snacks to try in that same post.
