RO commented in a baking post about how her “me time” typically involves baking. I realized how right she was and how cathartic baking is for me. My Sister In Law, Terri has been a total God send through this whole process. I know she loves Chocolate Chip Pumpkin Bread so I thought I’d make her some. Truth be told – OFF THE CHAIN, Delish. I was still in a downward spiral and may or may not have eaten half a loaf in 3 hours…
Thangs in my bread:
1 cup whole wheat flour
2.5 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp vanilla
1.5 cups truvia sugar blend
1 bag of good quality chocolate chips (it’s about 1.5 cups)
1/4 cup oil
1/4 cup melted butter
2/3 cup milk
2 cups of pumpkin puree
1/2 cup no sugar added applesauce
*** You can play with this. You could use water instead of milk if you wanted, all oil or all butter, real sugar vs. a baking blend, etc. etc. I just opted for a sugar free version. My dad is diabetic so I’m also tinkering with some fun Holiday stuff he can enjoy, too.
This will make either 2 9×5 pans or 3 8×4 pans. It is 4PP/slice if you make 3 8x4pans with 10 slices per loaf according to my recipe here.
Wisk all of your dry ingredients together in a Mixing Bowl (except for the chocolate chips) and then mix all of your wet ingredients together in your Mixer. Then, mix your dry bowl of ingredients into your mixer full of wet ingredients until well incorporated. Grease your pans and then pour away!
Bake in a 350 degree oven for about 55-60 minutes. You know they’re done when you can insert a toothpick and it comes out clean.