I LOVE Autumn for so many reasons but the main one is that it cools down enough to begin baking again! I’ve been trying to find creative ways to use apples, pumpkin and hard squash without all those excess carbs. I have managed to cut them way down, eating more fresh fruits and vegetables which has helped me to lose a few pounds even after I stopped dieting on purpose.
Once you alter your diet to a more healthy one, you shouldn’t miss the junk food and I can say when you allow your palate to get used to clean, fresh, good organic sustenance you won’t enjoy garbage anymore. We were never meant to eat the kinds of man made chemicals that most of the large corporations add to their mock foods to give them a longer shelf life. I think their foods are going to last longer than us!
Enjoy the following recipe I have doctored from other recipes to have less fat, sugar, sodium and even cholesterol since I reduced the eggs from 3 to only 2 for most of my breads.
Chocolate Chip & Walnut Pumpkin Bread
1/2 C sugar
2 C fresh pumpkin puree (or 15 oz canned pumpkin puree)
3/4 C oil
1/4 C plain nonfat yogurt
1/2 C pumpkin spice flavor creamer
2 1/2 C Flour (your choice)
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 C chocolate chips
1 C chopped walnuts
6 thoughts on “Pumpkin Bread with Walnuts and Chocolate Chips”
Yum! Chocolate makes everything better. 😊
It sure does! I always have dark chocolate and green tea whenever I am under the weather, even from an illness and that was before we knew how good it was for you! 🙂
I think I am feeling slightly under the weather. Where’s the chocolate and tea? 😉
I love pumpkin bread! I make loaves and muffins but have never thought to make it in a Bundt pan. Will give that a try!