Monday, October 8, 2012

Sunday Morning Breakfast: Chocolate Chip Pumpkin Bread
Chocolate Chip Pumpkin Bread......Almost gone!
- 1 1/2 cups flour
- 1 t cinnamon
- 1/2 salt
- 1/2 t baking soda
- 2 eggs
- 1 cup Splenda
- 1 cup canned pumpkin
- 3 ounces semisweet chocolate chips
- 2/3 cup canola oil

Combine all the dry ingredients in a big bowl and stir. 
In a small bowl beat the eggs, pumpkin and oil. 
Incorporate the wet ingredients to the dry ingredients and stir to have an homogeneous batter. 
Fold the chocolate chips until well combine to the batter.
Grease a bread cooking pan with cooking spray.
Pout the batter in the pan and bake at 350 degree Fahrenheit for 45 minutes or less.
Cool on a rack for serving.
The recipe yields 1 loaf (12 slices). 

What do I think about this recipe?
It was the first time that I made or even ate a chocolate chips pumpkin bread today. So, I was expecting to get a cake like texture with some crunch from the chocolate chips but somewhat moist with a hint of pumpkin flavor and a crunchy chocolate taste for each bit.
It was very moist to the point that I would say that it was too moist. For next time, I will reduce the amount of canola oil from 5/8 to 1/2 of a cup. For a healthier version of this recipe, I would try to substitute the oil for apple sauce. 
It was very soft to the palate with a nice taste. It felt that every bite melted in your mouth. The amount of chocolate chips was right as well as the pumpkin flavor.

Let me know what you think yourself. :-)

Retrieved and modified form Taste of Home

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