This guilt free version of pumpkin chocolate chip recipe is a great alternative to its more indulgent cousin breads. This has no refined sugar and no oils!
Servings 1loaf
Calories 1520kcal
Ingredients
1 ¾cupFlour
1tspBaking Powder
1tspBaking Soda
2tspCinnamon
1tspGround Ginger
½tspSalt
½cupCanned Pumpkin Puree
⅓cupHoneymay sub maple syrup
1tbsVanilla
½cupApple Sauce
¼cupChocolate Chips
Instructions
Preheat oven to 350F and prepare a loaf pan non-stick cooking spray.
Start by sifting together the flour, baking soda and powder, cinnamon, ginger and salt into to a bowl and set aside.
In a separate larger mixing bowl combine the wet ingredients until well combined.
Once well incorporated, gently fold in the dry mixture, along with the chocolate chips, making sure to not over mix.
Transfer dough to prepared loaf pan and bake for 50-60 minutes or until done. Let cool and enjoy.
Notes
Store in an air tight container for up to 3 days on countertop or up to 5 days in fridge.
Maybe frozen for up to three months and defrosted at room temperature.