Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips
Posted Oct 11 2012 9:39pm
It’s definitely Fall in New York City. The temperatures have reached the mid 40’s and I can’t resist running through Central Park at least 3 evenings a week just to take in the Fall foliage, cool breeze, crisp air, and enthusiasm and inspiration I gain from the busy running path. Everywhere I turn there are pumpkins for sale, warm and spicy scented candles, deep Fall colored clothing, and tall boots. Beyond everything else, my favorite part of Fall is pumpkin itself. Whether carved, painted, roasted, thrown in a delicious smoothie , or in a baked good I find that it is versatile, rich and delicious!
Last week I was inspired to use my second can of pumpkin for baked bread. My friends in the office love my baked goods and request them, especially during stressful weeks. After searching for an hour on the internet for healthier pumpkin bread recipes I came across this awesome recipe . I thought about just making the recipe but then went to the pantry only to find that we didn’t have enough all purpose flour or chocolate chips. Therefore, I took her recipe and altered it, using what I had on hand. Brace yourself because this bread is pretty damn epic! The best part of this recipe other than the taste is that it takes only 2 bowls and 3 steps! I hope you enjoy this as much as my co-workers have this week!
Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips, serves 12