Is it weird that I just made my third pumpkin dish in a month and I’m not sick of pumpkin yet? You’ve seen my pumpkin chocolate chip cookies and pumpkin cupcakes with cream cheese frosting. Now I bring you a recipe I’ve been making for a few years now, Chocolate Chip Pumpkin Bread. The recipe comes from Cooking Light but you’d never know it’s so healthy.
I followed the recipe, just replacing the all-purpose flour with whole wheat. I also used 60% cacao bittersweet morsels from Ghiradelli. I love that dark chocolate and red wine is good for your heart. It’s a great excuse to indulge! Plus, the Ghiradelli morsels I used are larger than your average chocolate chip. Bonus!
This recipe is meant for two 8×4″ breads but I halved the recipe and made two mini breads. This tasty and moist bread makes for a great fall gift or flavorful snack. It’s a quick and easy recipe – you just can’t go wrong! Plus, a slice of the mini bread is under 100 calories. Woohoo!
I have a feeling this may the end of my pumpkin treats but I will be enjoying a few more pumpkin lattes before the season is over. Now that it’s nearly November, I’ll have to find a new flavor to become obsessed with!
What’s your favorite flavor right now?
Have a great day!