“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
Modified from a Cooking Light recipe
Serves: 32
Ingredients
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
Cooking spray
Directions
- Preheat your oven to 350 degrees.
- 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.
- Stir in the chocolate chips.
- 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.
**NOTE: This is a low FODMAPs and Gluten Free recipe. If you are in the elimination phase, however, you may want to avoid this because of the pumpkin. The 2 cups pumpkin/32 servings will leave you with a mere 2 Tbsp. pumpkin per serving, which is just enough for flavor, but not enough to cause issues, but during the elimination phase just be sure to note that you consumed 1 Tbsp pumpkin, in case of any side-effects.
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
Looking to reduce the calories? Omit the chocolate chips! It would still taste fantastic. Another option would be to use a natural or artificial non-nutritive sweetener, instead of sugar. These can be found at any grocery store. Make sure you read the label and buy one that is meant for baking.
