HEALTHY PUMPKIN BREAD WITH CHOCOLATE CHIPS

3 minutes read

This healthy chocolate chocolate bread is amazing. It is made from whole wheat flour, a jar filled with pumpkin, maple syrup and mini chocolate chips. It is a fan favorite and one of my favorite recipes in Healthy Seasonal Recipes. I can’t wait to bake it

Pile of pumpkin and chocolate bread slices

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Healthy chocolate pumpkin bread
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I originally shared this recipe on September 20, 2016. Today I updated the text and added the video.

Create this healthy pumpkin bread recipe
When my children try a recipe that I especially like, they make jokes. They would say, “Oh no, mom, this is terrible. You definitely have to get tested again.” Because they want to eat it again and again. Do you get it It’s funny Those little monkeys.

With this healthy pumpkin bread, they certainly sprayed it heavily on their bodies. I agree with them I want to try it again. In fact, I had to try it again because it was too wet. Yes, there is such a thing.

You will see that when this piece of chocolate pumpkin bread comes out of the oven, it “rises significantly.” {This is a term coined by Christine who tested the recipes of my recipes. } The first time I made bread, it sank on a flat surface once it cooled. In addition, the inside of the bread faces a slightly damp battery layer towards the bottom of the bread. As if he had settled on his own weight.

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In fact, we like the first version because it is very wet. Like, stick to mouth, cake, wet. But that little food science, the sound of a test cooking nerd, happened to me for another test. And the voice of those two girls told me: “What a shame!”

To make it stronger, I can reduce its wettability by reducing the liquid (obviously pumpkin), but I want to use a whole bottle of pumpkins because I’m a member of the team and I know you don’t want to use less Canned Recipes.

So I just adjusted the flour a little, then baked it for a few more minutes, then ba. Perfect It’s like my granola, great. I ate it today at breakfast and lunch. So good! I want to say, like my son, that this is “terrible”, so I have another excuse to “try” again. But it just stays the same.

So when I did it again (probably tomorrow, because there was only one slice left and I was already thinking about eating another slice tonight for dessert), it wasn’t for the sake of culinary science. This is to need this healthy pumpkin bread in my belly again.

Top view of sliced pumpkin bread on blue table

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What makes this pumpkin bread with chocolate chips healthy?
Yes, this pumpkin bread recipe has mini chocolate chips, but otherwise it is much healthier for classic bread. This is what makes pumpkin bread with chocolate healthy:

Whole wheat flour: flour contains bran and germ Whole wheat flour has a pleasant nutty flavor. It is rich in vitamins, fiber and minerals and is healthier than common all-purpose flour.
Pure maple syrup: This healthy pumpkin bread replaces maple sugar and is refined sugar. Maple syrup contains many minerals, such as manganese, zinc and potassium. Just be sure to buy pure maple syrup, not artificially flavored syrup!
Pure pumpkin puree: Pumpkin is rich in vitamin A and rich in antioxidants. This recipe uses a whole jar of pure pumpkin puree (instead of pre-sweetened pumpkin pie filling!) It has a fairly neutral flavor and is an excellent addition to bread, soup and stew!
Use mini chocolate chips: I use mini chocolate chips from Ghirardelli, because only 3/4 cups can go a long way. Because they are smaller, they spread more in the dough, so you get some chocolate with each bite.

How to make healthy pumpkin bread with chocolate chips
Start with a dry mix.
This is a stupid detail, but I agree. It has to do with less cooking! I like to mix the dry mixture first because I stir it. Dry ingredients will not stick to dust. Then, when I went to remove the wet ingredients from the pumpkin bread, they stuck. If I do it the other way around, I will have to wash the whisk in the middle!

Keep in mind that if prepared, you can mix dry and wet mixes separately and store them overnight. Just cover and refrigerate the wet mixture.

How to make pumpkin bread with homemade pumpkin sauce
If you are using homemade pumpkin puree, be sure to leave it overnight and then filter through several layers of denim in a fine mesh sieve. (Note: do this in the refrigerator). After tightening, weigh 14 oz.