"Whatever Wednesday" is the theme on Wednesdays. This means I can post whatever I want. Some days it might be a random thought that I have to get off my chest, other days it might be an article I read that I want to discuss, but most Wednesdays I will post recipes.
Today, in honor of the election being OVER, I'm posting a favorite pumpkin recipe of mine (yes, living in Ohio I couldn't be more excited for other commercials to be on TV instead of political ones, WAHOO!! Bring on the holidays!!). I'll admit I have an obsession for pumpkin. I really didn't discover the goodness of pumpkin until I started blogging several years ago, and saw all the wonderful things you could do with pumpkin. Growing up I thought pumpkins were good for two things only; carving, and pies. I was wrong.
Pumpkin Chocolate Chip Bread
(Gluten Free, Whole Grain)
Modified from a Cooking Light recipe
1 3/4 cups sugar
2 cups canned pumpkin
1/2 cup canola oil
1/2 cup vanilla Greek yogurt
4 large egg whites
3 cups brown rice flour
2 tsp. ground cinnamon
1 1/4 tsp. salt
1 tsp. baking soda
2 cups dark chocolate chips
1. Preheat your oven to 350 degrees.
2. In a medium bowl, mix the first 5 ingredients, and mix well. In a separate bowl, combine flour, cinnamon, salt, baking soda, and stir well. Add the flour mixture to the pumpkin mixture and blend well.
3. Stir in the chocolate chips.
4. Spray two loaf pans with cooking spray, and pour even amounts of the batter into each pan. Bake for ~1 hour, or more if needed (insert a toothpick into the center and make sure it comes out clean before you take the loaves out of the oven). Cool the loaves on a wire rack for ~10 minutes.
|If you can help it, don't use two different types of loaf pans!|
|Estimated Nutrition Facts for 1/32 of recipe|
Nutrition Highlights: Low Sodium, Excellent Source of Vitamin A
Thanks for reading!
The Candid Rd