My sister Natalie makes the most delicious dessert bread. Although mixing pumpkin and chocolate chips sounds like an odd combination, the moist pumpkin pairs beautifully with the melted semi-sweet chocolate. The cinnamon provides a spicy finish as the bread crumbles in your mouth. She’s reworked this recipe so that it’s both healthy and very tasty at the same time.
1 and 3/4 cup pastry flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
2/3 cup sugar
2 Tbsp. butter, softened
4 egg whites (for a richer bread, use 2 eggs)
1 14 oz. can pumpkin
1/3 cup soymilk
3/4 cup semi-sweet chocolate chips
1. Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray and set aside.
2. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves in a small bowl. In a large bowl, beat the sugar, egg whites and butter until light and fluffy. Mix in the pumpkin until fully incorporated.
3. Add the flour mixture to the egg/sugar mixture with a silicone spatula, making sure not to overbeat. Slowly add in the soymilk until the dry ingredients are fully incorporated. Fold in the chocolate chips. Pour the batter into the loaf pan.
4. Bake the batter for approximately one hour or until a knife stuck in the center comes out clean.