Pumpkin Carrot Chocolate Chip Bread Recipe
Autumn Harvest Flavors in a Healthy, High Fiber Bread
Oct 14, 2009
Who can resist all the tempting autumn treats that abound this time of year? It seems all the gorgeous pumpkins and squashes get plucked from the fields and turned into sinfully delicious baked goods. Why not try a recipe that packs in flavor without packing on pounds? Without butter, eggs or oil, this wholesome pumpkin bread recipe still manages to turn up the flavor without weighing down the scales.
The secret to this bread's moist and rich flavor is the layering of many of autumn's best ingredients: winter squash, apples, carrots, and maple syrup. These up the bread's nutritional value and taste, yet provide a leaner source of moisture than traditional recipes. Another secret kick comes from its half-cup serving of Omega-3 fatty acid rich ground flax seed. They contain healthy fats, yet are low in sugar and carbohydrates.
The addition of bittersweet chocolate chips, paired with the maple syrup provides just enough sweetness to make this quick bread pleasantly sticky enough for dessert, but allows it to be a tasty breakfast snack without putting you on sugar overload. The bread freezes well, so you can enjoy the flavors of fall all year long by making a few extra loaves to stash away. Simply thaw it in the refrigerator overnight when you are ready to enjoy.
Pumpkin Carrot Chocolate Chip Bread Recipe
Makes one loaf
Ingredients:
- 11/2 cups whole grain flour
- 1/2 cup ground flax seed
- 2 cups pumpkin puree (fresh-roasted or canned)
- 1 cup shredded carrot
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened applesauce
- 3/4 cup maple syrup
- 1 tsp vanilla
- 1/2 cup bittersweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- cooking spray for pan
Directions:
- Preheat the oven to 375 degrees
- Whisk together the flour, flax, spices, salt, baking soda and powder in a bowl.
- In a separate larger bowl, combine the pumpkin puree, shredded carrots and applesauce.
- Add the maple syrup and vanilla to the wet mixture.
- Gently begin to mix the dry ingredients into the wet, stirring as you add. Do not overmix.
- Briefly stir in chocolate chips and nuts.
- Spray loaf pan and add bread mixture.
- Bake for approximately 45-60 minutes, or until knife inserted in center of loaf comes out clean. It is ok to remove from heat when bread is still slightly wet in center to retain moisture.
This pumpkin bread keeps very well in the refrigerator for up to a week, and can be frozen for several months. Serve a slice with Sunday breakfast, for dessert with a scoop of vanilla ice cream, or enjoy it by itself as an afternoon snack. Slices are firm and pack well in lunch boxes and for picnics. It also makes an excellent gift, and could even be mailed short distances for a nice taste of home.
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