Ingredients (Makes 1 loaf, but 2 loaves are pictured above!)
- 1.5 cup whole wheat flour
- ½ cup cane sugar
- ½ cup apple sauce (cinnamon flavored works great with this recipe!)
- 1 tsp baking soda
- 1 cup pumpkin puree
- ½ cup canola oil
- 2 eggs
- 1/4 cup water
- 1/4 tsp of salt
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 cup dark chocolate chips
- 1/2 cup light, whipped cream cheese
- 1/3 cup pumpkin puree
- 2 tbsp light brown sugar
Pre-heat your oven to 350 degrees and lightly coat the bread pan with oil.
Sift flour and baking soda in a medium bowl and add the sugar, salt, cinnamon, gloves and ginger. In another medium bowl, whisk together the eggs, applesauce, oil and water. Combine the dry and wet ingredients until well blended. Gently stir in the chocolate chips.
Pour the batter into the pan and bake for 45 minutes. While this is baking, you can prepare an easy pumpkin cream cheese spread that will compliment the pumpkin chocolate chip bread.
In a small bowl, combine the cream cheese, pumpkin puree and sugar. Whisk gently, until sugar has dissolved. In honor of Halloween, I served this in a mini pumpkin. Simply slice off the stem of the pumpkin, and remember to scoop out all of the seeds before filling it with this delicious spread!
After 45 minutes, remove from the pan from the oven to check if it’s ready. (Baking time may vary depending on the pan you use.) Insert a toothpick or knife in the center of the loaf. If it comes out clean, it’s ready. Allow it to cool for about 20 minutes before removing it from the pan. Serve alone or with a dollop of the pumpkin spread!