Tuesday, October 9, 2012

Individual Pumpkin Chocolate Chip Bread

Per our usual Tuesday tradition, my friends and I got together for happy hour to celebrate an old friend visiting from law school in Miami. I decided to bake everyone a little post-dinner baked good. And in keeping with the fall trend of moist pumpkin treats, I decided individual pumpkin loaves chock full of chocolate chips was a winning choice. It was great to come home from work, which I am LOVING my new job by the way(had to plug my new career for a moment) and relax by baking and listening to some great music. 

Individual Pumpkin Chocolate Chip Loaves

Ingredients:

  • 1 1/2 cups canned pumpkin puree
  • 1 1/4 cup all purpose flour
  • 3/4 cup sugar
  • 1 tsp. baing soda
  • 2 tsp. pumpkin spice
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 2 tbsp. canola oil
  • 2 large egg whites
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup chocolate chips
  • baking spray
Preheat oven to 350 degrees F. Prep mini loaf pan with baking spray.

In a medium bowl whisk together the flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt. Set aside.

In a large bowl or stand mixer combine the oil, egg whites, vanilla, and canned pumkin. Mix on medium speed until thick and creamy.

Slowly add in dry ingredients until combined. Fold in chocolate chips. Do not overmix.

Pour batter evenly into mini loaf pan and bake for 24-26 minutes until a toothpick inserted comes out clean. 



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