I love to bake! The whole house smells so wonderful and warm and just brightens up a dreary day. This chocolate chip loaf is so delicious, no one will ever know that you substituted pumpkin puree for half of the oil!
Have you ever swapped some fats with pumpkin puree when baking? It’s so easy to make your own or you can buy it in a can, just make sure that it’s not the pie filling and it’s the pumpkin puree! I freeze leftover puree in 1 cup portions for later use. It’s an easy way to lower the fat in recipes and have healthier versions of treats.
I’d love to hear from you! Do you ever swap another ingredient for oil?
Please feel free to share your ideas and tips in the comments below:)
Chocolate Chip Pumpkin Loaf
Serves 10-12 slices
- 1 1/2 cups whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. ground nutmeg
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup brown sugar
- 1/4 cup oil
- 2 eggs
- 1/2 cup dark chocolate chips, plus extra to sprinkle on top
Place a rack in the middle of the oven and preheat to 350°F. Line a loaf pan (9 x 5 inches approximately) with parchment paper and set aside.
Combine flour, cinnamon, cloves, nutmeg, baking powder and baking soda in a large bowl.
Using a hand held mixer beat together the pumpkin puree, brown sugar, eggs and oil until creamy and smooth. Add the pumpkin mixture to the flour mixture and mix until just combined. Stir on the chocolate chips.
Spoon the batter into the prepared loaf pan and sprinkle additional chocolate chips on top.
Bake on the middle rack for 30-35 minutes or until a cake tester inserted in the center comes out clean.