Healthy Pumpkin Chocolate Chip Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 1/3 cups whole wheat pastry flour or white whole wheat flou
- 1 cup old fashioned rolled oats plus additional 1-2 tablespoons for sprinkling on top
- 1/4 teaspoon ground all spice
- 1/2 cup lightly packed brown sugar
- 2 tablespoons melted and cooled coconut oil light olive oil, or canola oil
- 1/3 cup, plus 1 1/2 tablespoons non-fat milk
- 1 1/4 cups unsweetened pumpkin puree (not pumpkin pie mix)
- 2/3 cup dark chocolate chips (i love ghirardelli) plus additional for sprinkling on top
- Carbohydrate 172.984411594628 g
- Cholesterol 1337.31666666004 mg
- Fat 210.26510820367 g
- Fiber 9.77420026709483 g
- Protein 40.742118776567 g
- Saturated Fat 124.308258524733 g
- Serving Size 1 1 9x5-inch loaf (706g)
- Sodium 2012.51276521064 mg
- Sugar 163.210211327533 g
- Trans Fat 17.240997538387 g
- Calories 2689 calories
Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9x5-inch baking pan with cooking spray and set aside. In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside. In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined. Add the milk and pumpkin and beat again until evenly combined. Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix. Fold in the chocolate chips. Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place then pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.
