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: Sugar, ah Honey, Honey

My one and only vice at this time.  As a borderline diabetic, I’m ashamed of myself as any alcoholic would feel falling off the wagon every time I over indulge and know I do it with some risk.  I have always loved sweets, but mostly just chocolate and ice creams with some kind of fudge or chocolate in it or on it.  For years I kept my cravings under acceptable control.  A piece of chocolate here and there.  A small bowl (or two) of ice cream after dinner in the evening.  Now it’s over the moon due to once I start eating sweets, it’s hard for me to stop.  I started drinking coffee with International Delight French Vanilla which is so delicious on its own and it sets my palate for more sweets like maybe a donut or scone instead of oatmeal, toast or an egg.

Since I’m new in my small town, about two months now, I have already visited a couple local bakeries in the morning if I wake up and feel the need to get out because it’s just too quiet and they have a no noise thing before 8:00 am.  I’m po’ so a buck or two for something sweet is better than forking out four or five dollars for an omlette.

Enjoy the visions of sugar (not plums) dancing on my screen!


View this post at your own risk of drooling and spontaneous eating frenzies. For entertainment purposes only!

Weekly Photo Challenge: One

 

Delicious Chocolate Cake!

Eat so much you get a tummy ache!

PoGirlChocoCakeIngredients

I really have a sweet tooth but try to be careful. I try to keep my treats as organic or natural as possible and usually only bake with half the sugar used in most recipes. I have finally experimented to find the perfect chocolate cake recipe. Super moist and delicious, needs no icing, but do what you want to do.

Bake in pre-heated oven @ 350 for 45 minutes after greasing and flouring a bundt pan.  I personally floured with half flour and half cocoa powder.

Mix all dry ingredients in one bowl.  In main mixing bowl combine the sugars with the liquid ingredients, except the hot coffee and liqueur, until just blended.  Once mixed, fold in the dry ingredients until thoroughly mixed, then add the hot/warm coffee combined with the coffee liqueur,  again just until completely blended on low speed.

Carefully pour into the prepared bundt pan.  If you choose another type of pan please adjust the time accordingly depending on type of baking container.  Once baked, allow 20 minutes to cool in the pan on a rack, afterwards unmold onto plate of your choice and enjoy warm or cool!

I choose to eat this without any additional icing due to the moistness and rich flavor of this cake.  I hope you enjoy it as much as I did!

This slideshow requires JavaScript.

%d bloggers like this: