What's Cookin Wednesday

I am so excited to link up with Jenn today to share this awesome recipe with you all! I have been on the cooking and baking mood as of late and well what more could you want this time of year than pumpkin anything! Here is my healthier twist on pumpkin bread!

 

What You Need:

 

- 3.5 cups flour ( I used spelt, but plain ole All-Purpose will work)

- 1.5 teaspoons salt

- 2 teaspoons baking soda

- 3 cups sugar ( I used Splenda for a sugar-free option)

- 1 teaspoon nutmeg

- 1 teaspoon cinnamon

- 1 can (16 oz) pumpkin

- 1 cup unsweetened applesauce for lower fat (or 1 cup oil)

- 1/3 - 2/3 cup water

- 4 eggs

 

 - 2/3 cup chocolate morsels

 

What You Do:

 

1) Preheat oven to 350 degrees. (I did 325 on my convection oven)

 

2) Grease 2 loaf pans (or you will have one giant loaf)

 

3) Combine dry ingredients in a large mixing bowl until combined.

 

4) Add remaining wet ingredients and mix until well blended. (I beat the eggs separately first and then added them). *start with 1/3 cup water to see how wet/dry your batter is, add a lil more if you feel like the batter is too dry

 

5) Fold in the chocolate chips

6) Place batter in prepared pans (approximately half full) and bake for 1 hour. 

 

Voila! Enjoy the smell and taste of pumpkin and chocolate!