My dear friend from back home, got her own apartment when we were in college. I was still living in the dorms, and loved visiting her place. She made excellent food -- but one treat I really enjoyed of hers was her Pumpkin Chocolate Chip Bread. She made it without nuts, just for me :)
I love this bread, but haven't made it in years with Adam's allergy to pumpkin. Thus, I tried it by substituting sweet potato in place of the pumpkin. The result -- tasted just like my dear friend's bread. Delicious.
1 1/2 C flour (can use 1/2 C whole wheat)
1/4 tsp. salt
3/4 C brown sugar
1 tsp. baking soda
1 C sweet potato puree*
1/2 C applesauce
1 egg, beaten
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 tsp. all spice
1/2 C dark chocolate chips
*Add a little water to mashed sweet potato until you reach the consistency of pumpkin puree.
Mix together brown sugar, flour, salt and baking soda.
Combine sweet potato (or pumpkin), applesauce, egg, and spices together.
Combine wet and dry ingredients, adding up to 1/4 C water if needed to make the dough moist. I did not need to add any water to mine.
Stir in chocolate chips.
Pour into a greased loaf pan.
Bake at 350 for 50-60 minutes, until a toothpick comes out clean and the bread is lightly browned.
Let cool in the pan for about 5 minutes. Then, remove from the pan and cool on a cooling rack.
Cool completely before slicing.
Enjoy!
This post is linked to Tempt My Tummy Tuesday, Grocery Cart Challenge Recipe Swap, What Did You Bake Today?, Chocolate Friday, Tammy's In-Seasons Recipe Swap: Pumpkin, In-Season Recipe Swap: Sweet Potatoes, Bake at 350's Flavor of the Month, Fall into Flavor, Ingredient Spotlight, URS
We sold this at a little coffee shop I used to work at. Delicious!!! :)
ReplyDeleteGiven the current shortage of canned pumpkin (weird right?) this is ideal! I would absolutely adore this and plan on making it soon. It seems like the perfect fall quickbread.
ReplyDeleteI will definitely be trying this!! Thanks for sharing!
ReplyDeleteOh I like this a lot. Does it taste the same with sweet potato as with pumpkin? I could make it either way so which do you suggest is better?
ReplyDeleteIt's always nice when a good friend shares a GREAT!!! recipe with the one they love. I always say if you cook with all your heart n sou it's made with Lots of Love. Geril
ReplyDeleteI love pumpkin with the addition of chocolate. Very good combination. Love the idea of using sweet potato. Once again...Incredible!
ReplyDeleteNow that is an interesting substitution! And yum to the dark choc chips in it! It looks and sounds delicious!!
ReplyDeleteWhat a great idea for folks who have allergies. The bread looks and sounds wonderful.
ReplyDeleteI love pumpkin chocolate chip bread and consider it one of my favorite fall treats! I like how yours calls for brown sugar instead of white sugar. I'll have to give it a try!
ReplyDeleteGreat substitution! Sweet potatoes are not high on my favorites list, but baked in this bread, I bet it would be delicious. Thanks for joining What Did You Bake Today.
ReplyDeleteSnoWhite! That looks wonderful, and what a perfect time of year for me to try it. Not only does it sound and look delicious, a quick scan of the ingredients says it's pretty healthy too. :) Perfect. :) I'm gonna try this when I get back in town next week.
ReplyDeleteHave a great weekend!
Just put it in the oven and can't wait to taste it in an hour. You missed the baking soda and quantity in the ingredients list! I used 1 tsp. Hoping it comes out right.
ReplyDeleteLiz, you're right! I did leave out the 1 tsp. baking soda. Sorry about that.
ReplyDeleteYumm- I think I might like sweet potato better than pumpkin- and with your directions on how to make sweet potatoes- I will!
ReplyDeleteI just made this today. Delicious. Thank you!!
ReplyDeleteLooks great!
ReplyDeleteWe loved it! I had to make a few modifications because I doubled the recipe and ran out of applesauce and brown sugar...silly me...but it was super delicious! Will be posting on my blog! Thanks!!
ReplyDeleteJust put a loaf of this in the oven....your site is quickly becoming a daily staple :)
ReplyDeleteI'm so glad you all have enjoyed this recipe :)
ReplyDeleteYou had me at chocolate chip! :) Very smart using sweet potato!
ReplyDeleteThanks so much for linking up!
this sounds yummy - wonder if I could use raisins instead of chocolate chips???? Guess I'll have to try. :D
ReplyDeleteI think I'd prefer the sweet potato over pumpkin anyway :-) Am going to file this for next winter when I turn my oven back on. lol
ReplyDeleteIt was my daughter's turn to bring preschool snack today so I made a loaf of this bread last night and boy did the house smell amazing! I used pumpkin because that was what I had on hand and while I didn't get to try any I received rave reviews from the preschool teacher. Thanks for the recipe!
ReplyDeleteI just made this but with pumpkin and I have to say, it is the best I've made. A lot of other recipes have soo much sugar and oils and if they don't, aren't so tasty. This is delicious though! Thank you!
ReplyDeleteOh, wonderful. So glad you enjoyed it.
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