Wednesday, September 9, 2015

Healthy Pumpkin Cream Cheese Chocolate Chip Bread

A simple midweek recipe. :) I always get so frustrated with "healthy" quick bread recipes that cut the oil/butter, but never cut the sugar. To me, that's the unhealthiest part. I finally came up with my own version of a tasty pumpkin bread, that is low in refined sugar but high in tasty fall flavor! I think this recipe could be all honey/date paste and no brown sugar, and also all whole wheat flour, but I haven't tried it that way to be sure yet. If you've never made date paste before, here is a link to a good how-to.
I buy my  dates through Azure Standard, but have also gotten them at Costco and Whole Foods. If you've never sweetened with dates before, it's worth trying! Alternatively, I'm sure you could sub all honey, maple syrup, or Stevia (or some such sweetener) instead. This is a bit of a dense bread, and it didn't raise much, so the loaves are smaller. My girls and I ate almost an entire loaf in one morning. ;) 


2 large eggs
2 cups pumpkin puree
1/2 cup honey
3/4 cup date paste

1/4 cup brown sugar

1/2 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/2 cup cup greek yogurt
4 teaspoons vanilla extract

1 tsp cinnamon
1/2 tsp nutmeg
1/2 teaspoon ginger
1/8 tsp cloves
1/8 tsp allspice


2  cups half white/ half whole wheat  flour
1  teaspoon baking powder
1  teaspoon baking soda
pinch salt

Blend until combined.

8 oz block of cream cheese, room temperature

1 cup chocolate chips

Mix very lightly, so swirls and chunks of cream cheese remain.
Bake in two greased loaf pans at 350 for about 40-45 minutes. Store in the refrigerator - we enjoyed it best as cold slices for breakfast. 

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