I love the fall, pumpkin, chocolate, bread, and foods that will not go straight to my hips but still taste like a million bucks… enter my Lighter Pumpkin Chocolate Chip Bread!
- 3 cups all-purpose flour
- 2 teaspoons ground saigon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 2 cups sugar
- 1 can of pumpkin
- 1 tbsp canola oil
- 1-1/2 cups of apple sauce
- 1 bag of semisweet chocolate chips
Start by pre-heating your oven to 350 degree Fahrenheit. Next, in a large bowl, beat the eggs, sugar, pumpkin, apple sauce, and oil. The apple sauce is my secret weapon and what makes me pumpkin bread lighter than most recipes out there. You don’t know the difference taste wise, but boy is there a big different between 1-1/2 cups of apples sauce and 1-1/2 cups of oil.
Next, add all of the dry ingredients to the wet ingredients, mixing just until all of the ingredients are combined. You don’t want to over stir.
Lastly fold in the whole bag of chocolate chips!
Pour the batter into two greased 8-in. x 4-in. loaf pans, dividing the batter evenly between the two pans.
Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before eating… or enjoy it hot like I did last night. Sometimes there’s nothing better than a hot piece of bread!