Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread – 10 servings per loaf

2 Tbsp chia seeds
1/4 Cup + 2 Tbsp unsweetened almond milk (or water, milk or other non-dairy milk)
1/2 Cup pumpkin puree
1/2 Cup applesauce
1/4 Cup coconut oil, melted
1/4 Cup maple syrup
1/2 Tbsp vanilla extract
1 1/2 Cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 Cup mini chocolate chips

In a small mug, cup or bowl, mix chia seeds and liquid and let sit for 5-10 minutes.  Preheat oven to 350 degrees F and grease or spray a loaf pan for baking. In a small mixing bowl, add pumpkin, applesauce, melted coconut oil, maple syrup, and vanilla and mix to combine.  Add chia seed/liquid mixture and stir to combine.  In a large mixing bowl, add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and chocolate chips and mix well. Add wet ingredients to dry and stir until just combined.  Pour into loaf pan.  Batter will be thick; use spatula to spread into pan.  Bake for 40 minutes.  Allow to cool before removing from pan and slicing.

180 calories per slice (140 calories per slice if you omit the chocolate chips)

Adapted from a blog post by: Emily Fonnesbeck RD, CD

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