I don’t use my cookbooks nearly often enough. Also, there has been a major pumpkin shortage in my life. I have hardly eaten any of it since Christmas.
My friend Luke gave me a cookbook for Christmas and for some reason, it has taken me this long to use it. I don’t know why because there are tons of mouth-watering recipes in it.
I decided to make pumpkin bread as my first recipe from the book. I just changed up the recipe a little. I used egg whites instead of whole eggs and applesauce instead of oil. I also decreased the sugar and the amount of chocolate chips just a bit. The end result was a wonderfully light and moist bread that had a hint of sweetness and spice and was loaded with nuts.
Chocolate Chip Pumpkin Bread – adapted from Pumpkin: A super food for all 12 months of the year (makes one loaf)
2 egg whites
3/4 c. sugar
3/4 c. canned unsweetened pumpkin
1/2 c. unsweetened applesauce
1 1/2 c. flour (I used 1 c. white and 1/2 c. wheat flour)
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp nutmeg
1/2 c. chopped walnuts (optional)
1/2 c. chocolate chips (I used white chocolate chips)
Preheat oven to 350 degrees. Whisk the egg whites, sugar, pumpkin, and applesauce in a large bowl until well blended. Sift the flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg into the pumpkin mixture. Fold in the nuts and chocolate chips. Pour batter into greased loaf pan. Bake 45-50 minutes, or until golden brown and cooked through. Cool completely before slicing.
Wonderful recipe! There is also a recipe for pumpkin biscuits in the cookbook that I have my eyes on.