Saturday, November 17, 2012

Pumpkin Bread with Olive Oil and Chocolate Chips

One of my favorite things about fall is chocolate chip pumpkin bread. I was first introduced to this amazing creation by my Aunt Jen over Thanksgiving. Although, over the years it has been brought to my attention that holiday pumpkin bread is not that healthy, and eating it all in one sitting is not a very good idea. Alas, I have come across this wonderful recipe from Simply Recipes that uses olive oil instead of butter and when I decrease the sugar, I feel moderately healthy. I have adapted this recipe by decreasing the sugar, changing the spices up a bit, withholding the walnuts and adding chocolate chips.


  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup of sugar
  • 1 tsp. baking soda
  • 1 cup pumpkin puree
  • 1/2 cup olive oil
  • 2 eggs
  • 1/4 cup water
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 cup chocolate chips

Preheat the oven to 350 degrees. 

In a large bowl whisk the eggs, then add the pumpkin, oil, eggs, water, and the spices. Mix. In a separate bowl, mix together the dry ingredients, flour, salt, sugar, and baking soda. Mix the dry ingredients into the wet ingredients. Fold in the chocolate chips.

Bake for 50-60 minutes in a greased 9x5x3 inch bread pan.

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