Pumpkin Bread with Walnuts and Chocolate Chips

I LOVE Autumn for so many reasons but the main one is that it cools down enough to begin baking again!  I’ve been trying to find creative ways to use apples, pumpkin and hard squash without all those excess carbs.  I have managed to cut them way down, eating more fresh fruits and vegetables which has helped me to lose a few pounds even after I stopped dieting on purpose.

Once you alter your diet to a more healthy one, you shouldn’t miss the junk food and I can say when you allow your palate to get used to clean, fresh, good organic sustenance you won’t enjoy garbage anymore.  We were never meant to eat the kinds of man made chemicals that most of the large corporations add to their mock foods to give them a longer shelf life.  I think their foods are going to last longer than us!

Enjoy the following recipe I have doctored from other recipes to have less fat, sugar, sodium and even cholesterol since I reduced the eggs from 3 to only 2 for most of my breads.

 Chocolate Chip & Walnut Pumpkin Bread

3/4 C brown sugar

1/2 C sugar

2 C fresh pumpkin puree (or 15 oz canned pumpkin puree)

3/4 C oil

1/4 C plain nonfat yogurt

1/2 C pumpkin spice flavor creamer

2or3 eggs

 

2 1/2 C Flour (your choice)

2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

dash cloves

dash cardamom

1 C chocolate chips

1 C chopped walnuts

Pretty simple if you are familiar with baking.  Combine all the dry ingredients & set aside to add to the wet once they are all combined.  Then fold in the chocolate chips and walnuts, place in a greased Bundt pan or divide for a couple of loaves if you prefer.  Bake at 350° for 45-55 min.  Try not to over bake.

You can also use this batter for muffins

I also love this recipe for Pumpkin soup. I hope to get more creative this year.

Daily Prompt: Relax and Bake On!

Chocolate Chip Cream Cheese Muffins

8 oz cream cheese                   1/4 C milk or cream

2 Tb butter                      1/4 C vanilla creamer

1/4 C sour cream           1 tsp vanilla

1 egg                               1/2 C sugar

2 C flour                          3 tsp baking powder

1/2 C mini chocolate chips

Breakfast Muffins

cupofcoffee

 

Good morning!

This is the day that the Lord has made and I will rejoice and be glad in it!

This recipe might just help you to do that.

Lemon Blueberry Muffins

 

             Dry                                                            Wet

1     C whole wheat flour                               1/4 C sour cream

1     C flour                                                       1/4 C oil

2     tsp baking powder                                    1/4 C milk

1     pinch of salt                                           1/4 C vanilla flav. creamer

1/2 C sugar                                                      3    Tb lemon juice

1   C fresh or frozen blueberries                    2 eggs

Mix the dry together in large bowl and then all the wet together to add to the dry. If you don’t have flavored creamer just change milk to half cup and add 1 tsp vanilla.  You can also use whatever type flours you desire.  I use whole wheat for most of my recipes.

Incorporate all ingredients by hand except blueberries but do not over mix. Before folding in the blueberries, I mix them with a couple of Tbs. of sugar first but this is optional.

Fill all cups at least 3/4 full. Should make more than 12 regular size muffins.  Bake at 350° for approximately 30 minutes.

Mix the dry together in large bowl and then all the wet together to add to the dry. If you don’t have flavored creamer just change milk to half cup and add 1 tsp vanilla.  You can also use whatever type flours you desire.  I use whole wheat for most of my recipes.

Incorporate all ingredients by hand except blueberries but do not over mix. Before folding in the blueberries, I mix them with a couple of Tbs. of sugar first but this is optional.

Fill all cups at least 3/4 full. Should make more than 12 regular size muffins.  Bake at 350° for approximately 30 minutes.

(I apologize for the formatting problem on the recipe.  This is what happened using cut and paste.  Please place any question in the comment section.  Thank you!)

Po’ Girl’s Applesauce Spice Cake

2014OctFood 005

Po’ Girl’s Applesauce Spice Cake

1/2 C Butter
3/4 C Dark Brown Sugar
1 Egg
1/2 tsp Vanilla

Sift together following dry ingredients:
1 3/4 C Whole Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Cardamom
1/4 tsp Cloves
1/4 tsp Nutmeg
1/4 tsp Ginger

Add:
1 C Applesauce
1/2 to 1 C Raisins, Currents & or Craisins
1 C Chopped Nuts if desired

Slowly cream together the first four ingredients, then add the dry ingredients till well combined. Incorporate the apple sauce and remaining ingredients into the batter and bake in a greased bundt or tube pan at 350° for 45-50 minutes.  Please feel free to adjust the spices as well as adding any of the fruit.  You could try chopped plums, apples or leave the fruit and nuts out altogether and it will still be delicious!

Weekly Photo Challenge: Happy

These are some of the things that make me happy.

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