Chocolate Chip Pumpkin Bread (or Muffins)

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DRY INGREDIENTS:

2 cups whole wheat pastry flour
2 Tablespoons flaxseed meal
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup 60% chocolate chips
1/3 cup chopped walnuts

WET INGREDIENTS:

1 can (15-ounce) pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup evaporated fat-free milk
1 large egg
1 large egg white
1 tablespoon canola oil
1 grated carrot or zucchini

1.  Preheat oven to 350.  Grease two 9×5″ loaf pans or 18 muffin cups.

2.  Combine dry ingredients in a medium bowl.

3.  Blend wet ingredients in large mixer bowl.

4.  Add dry ingredients and mix until just moistened.

5.  For BREAD: Pour into prepared loaf pans.  Bake for 45 minutes.    For MUFFINS:  Portion into 18 greased muffin cups and bake for 25 minutes.

6.  Cool in pan 15 minutes, then remove to wire rack to cool completely.

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Published in: on December 5, 2009 at 5:49 pm  Comments (1)  

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One CommentLeave a comment

  1. 😉


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