So even though I'm not eating sweets right now, I just had to make some pumpkin bread this fall. Surprisingly just mixing it up, smelling it baking, wrapping it in pretty baker's twine and taking it to my neighbors was just as satisfying as if I had eaten it myself. No, seriously. And I never thought I'd say something like that, but more on that later . . .
Now, I have a good pumpkin bread recipe but when I saw this one that only has 1 cup of sugar in it, instead of 3 cups of sugar I decided to give it a shot (with a few small adaptations). Even though I can't vouch for it personally, I was told it was delicious! So, here's to less sugar!
1 cup pumpkin puree (not pumpkin pie mix)
1 teaspoon vanilla extract
1/4 cup sour cream
3/4 cup vegetable oil (I've used olive oil before and it was still good)
1 2/3 cup all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup + 1/4 cup semi-sweet chocolate chips, divided
powdered sugar, for topping
Preheat oven to 350 degrees. Spray 3 small loaf pans with cooking spray (my loaf pans are the mini-loaf ones that are about 7x4 - they make the best loaves for gifts!)
In a medium bowl, whisk together pumpkin, eggs, sour cream, oil and vanilla until smooth.
In a large bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon. Make a well in the center of the flour mixture and pour in the wet pumpkin mixture. Whisk together gently until smooth (but don't over-whisk or it will be dense). Fold in 1 cup of chocolate chips.
Divide batter between the 3 loaf pans and sprinkle the tops with the remaining 1/4 cup chocolate chips. Bake for 40 - 45 minutes until a knife inserted in the middle comes out clean. Cool in pan for 20 minutes before letting cool completely on a wire rack. Dust top with powdered sugar. Let cool completely before wrapping!