Several of the food-related blogs I follow/pins that pop up on my Pinterest are way into the healthy eating thing. Not that there’s anything wrong with that, but it really does seem like a lot of people are pushing for “clean” eating and gluten free and eliminating everything resembling sugar from one’s diet. I know that there’s some people who have to live that way for health reasons– my mom is one of them. But it’s hard sometimes to not be made to feel guilty if you’re not overhauling your entire diet to match these trends. I’m realizing that a better approach for me is baby steps and moderation. While cutting back would probably be good, I’m not at a point where I’m ready to, or even have a desire to, cut sugar and gluten completely out of my life.
That being said, I’m feeling pretty good about the dessert I made for my family gathering at my grandmother’s house today. The majority of my mom’s side of the family definitely has a sweet tooth, and when we get together, there’s usually plenty of desserts to pick from. And now that it’s unofficially fall, though not quite late enough in the season for the really good pie apples, I figured that kicking off pumpkin everything season would be the way to go. I tried this Pinterest recipe out last fall, so I know it’s good. And since it has pumpkin and all of the flour is whole wheat, I feel like this can be considered relatively healthy.
You can find the recipe for this chocolate chip pumpkin bread on recipegirl.com. And it was pretty easy to make!
All of the ingredients, minus the butter. I let that soften so long that it was starting to ooze onto the stovetop, so I just dumped that in my mixer bowl instead.
See that one random brown egg? I had to steal it from my mom–I went ahead and doubled the recipe, so I could use up the entire can of pumpkin. (It’s about half a cup short of what the recipe calls for, but it’s also hard to use up 2/3 of a can of pumpkin, so I was willing to make the trade.) But that left me one egg short, and I don’t use up eggs quickly enough to buy another half-dozen for just one egg.
The other nice thing about doubling the recipe is that I was also able to use the entire bag of chocolate chips. Of course, I needed to use the entire bag in the bread, so I didn’t have any left to sprinkle on top of the bread. So I grated a little piece of a candy bar that I had in the fridge on top of it. It melted right into the bread, so we’ll see if it makes any difference or not. But still–yay for no partially used bags of chips that aren’t even full enough to make cookies!
And here’s what they looked like after baking. Yum. I’m bringing the second loaf to Bible study tomorrow night, since we usually do a potluck-style dinner and Sunday afternoon rehearsals usually leave me scrambling to see what I can find already prepared at the grocery store. But I’ll be quite happy to eat any leftovers from both loaves for breakfast this week. If there are any leftovers. This one was pretty popular the last time I brought it to Bible study.