Chocolate Chocolate-Chip Pumpkin Bread
Recipe: #24653
August 09, 2016
Categories: Breads, Breakfast, Desserts, Snacks, Pumpkin, Brunch, Oven Bake, Heart Healthy, Low Calorie, Low Cholesterol Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Quick Breads, Chocolate, more
"The pumpkin in this quick bread replaces oil and eggs, and makes for a moist, dense, and decadent treat. Also makes a great breakfast bread. Try it, you'll love it! Vegans should use vegan chocolate chips, and those who are concerned about artificial sweeteners should use real sugar."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (96.7 g)
- Calories 185
- Total Fat - 4.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 0.1 mg
- Sodium - 317.2 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 4.7 g
- Sugars - 5.6 g
- Protein - 5.1 g
- Calcium - 118.3 mg
- Iron - 1.9 mg
- Vitamin C - 2.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees, and spray an 8x8 loaf pan lightly with oil.
Step 2
Mix dry ingredients (including chocolate chips) together in a medium-large bowl.
Step 3
Mix wet ingredients together in a smaller bowl.
Step 4
Stir wet ingredients into dry (batter will be thick).
Step 5
Spread batter into pan and sprinkle with chopped nuts, pressing lightly to set nuts into batter.
Step 6
Bake 35-38 minutes.
Tips
No special items needed.
0 Reviews
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