Breads and Muffins

Gluten Free, Whole Grain, Pumpkin Chocolate Chip Bread!

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“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

  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.

**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.

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