We’ve been working on this recipe to find a great tasting pumpkin bread with not a lot of sugar and I think we have finally got the recipe to where we like the texture and not overly sweet. We hope you will give it a try and like it too!
The first pictures are taken of the less sugar and oil and the pictures at the end are with more sugar and oil with the dark chocolate chips add to the bread batter.
I think you will agree the less oil and sugar recipe looks more healthy too.
Pumpkin Chocolate Chip Bread
*2 cups granulated Sugar
*1/3 cup Extra Light Olive Oil
*1/3 cup Butter, melted
*2 cups Pure canned Pumpkin, room temperature
*4 Eggs, room temperature
*2/3 cup Water
*3 cups Flour
*2 teaspoons Baking Soda
*1/2 teaspoons Baking Powder
*1 teaspoon Sea Salt
*1 teaspoon Ground Cloves
*1 teaspoon Allspice
*1/2 teaspoon Pumpkin Pie Spice
**Mini or regular Semi-Sweet or dark Chocolate Chips, sprinkled on top or add into finished batter.
Cream together in a stand mixer on medium speed, with paddle attachment the sugar, butter and extra light olive oil. Then add pumpkin, eggs and water and mix until combined.
Sift together all the dry ingredients into a bowl.
Slowly add the dry ingredients into the creamed wet mixture until are well combined bread batter.
You will need 3 loaf pans, 8 1/2 x 4 1/2, greased and floured or use loaf pan liners and spray with Pam cooking spray.
Pour or spoon the bread batter into loaf pans, spreading evenly among the loaf pans.
Bake the bread in a preheated oven at 350* for 40-45 minutes or until a tooth pick comes out clean.
Remove the pumpkin bread from the oven and allow to cool before slicing and serving.
Jessica and Lindy
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