Chocolate Chip Pumpkin Bread
Healthy recipe from The Complete Idiot's Guide to Plant-Based Nutrition by Julieanna Hever, MS. RD, CPT (Alpha, 2011) www.PlantBasedDietitian.com
Makes 12 servings.
- 1 tablespoon ground flaxseeds
- 3 tablespoons water
- 1 cup date syrup—or date paste
- 1 (15-ounce) can pumpkin puree
- 1/2 cup pure maple syrup
- 1 tablespoon alcohol-free vanilla extract
- 1 1/2 cups oat (or other whole-grain) flour
- 1/2 teaspoon aluminum-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon powdered ginger
- 1 1/2 cups grain-sweetened chocolate chips—or raisins or other dried fruit
Preheat oven to 350°F.
In a large bowl gently mix the flaxseeds with the water and allow to sit for 5 minutes.
Add the date syrup, pumpkin, maple syrup and vanilla extract and combine until smooth. Gently stir in the flour, baking powder, baking soda, salt, cinnamon, cloves, nutmeg and ginger. Mix until there are no more lumps. Add in the chocolate chips and distribute evenly throughout.
Pour the batter into a loaf pan and bake for one hour.
Allow the bread to cool before cutting and serving.
Nutritional Information (per serving): 312 calories; 6 g fat; 62 g carbs; 4 g fiber; 3 g protein
Pound the pavement after you pound the pumpkin pie. Sign up for a race near you.