Oh dear. I really need to stop baking. I just love it so much. I should open up my own clean eating bakery. Now THAT’s a cool business idea! Of course, I’d NEVER reach my weight loss goal, but at least I’d be in heaven at work every day!
Anyhoo, a Facebook fan asked me if I could redo a recipe from a blog she reads called Carrots N’ Cake.
The recipe was for Chocolate Pumpkin Loaf. But it had sugar and white flour in it. Not one to turn down a clean eating baking challenge, I got to work that same evening to see if I could come up with something at least modestly edible.
Not only did I come up with something edible, I came up with something SCRUMPTIOUS!
I have no idea what the original version of the recipe tastes like, but this 100% whole grain and naturally sweetened version is just amazing!
YOU MIGHT ALSO ENJOY:
Clean Eating Chocolate Pumpkin Loaf
(Makes 1 loaf)
Ingredients:
- 1 1/4 cup whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup grain sweetened chocolate chips (non-dairy chips for those avoiding dairy)
- 1/2 (7.5 ounce) can pumpkin
- 3/4 cup honey
- 1 tablespoon molasses
- 1 whole egg
- 2 egg whites
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, whisk together your flour, cocoa powder, baking soda, salt, cinnamon, nutmeg and chocolate chips (basically, all your dry ingredients).
- In a second mixing bowl, whisk together your pumpkin, honey, molasses, egg, egg whites and vanilla (basically, all your wet ingredients).
- Now, blend the dry mixture into the wet mixture, a little at a time.
- Pour the batter into an oiled loaf pan and bake for about 40 minutes or until a cake tester (like a toothpick) comes out clean when you stick it in the middle. If you have to bake it longer than 40 minutes, loosely place a piece of foil over the top so the top doesn’t burn. Check every 10 minutes until done.
Glenna says
Looks WONDERFUL!!!!!
Lauren says
I do read Carrots ‘N’ Cake, (Tina and I are Boston blog buddies,) and love your adaption of her chocolate pumpkin loaf!
Sanjeeta kk says
Beautiful loaf and like the thin slices. Nice dark color for the loaf. Love to add pumpkin in my loaves.
The Gracious Pantry says
Thanks for compliments everyone! I hope you enjoy the recipe!
Ma.Risa says
The Clean Eating Bakery is a FANTASTIC idea!
I think I’m going to bake this tomorrow…mmmmmm, can’t wait 😉
The Gracious Pantry says
Ma.Risa – I thought so too. Oh the possibilities…. lol Enjoy the recipe!
Anna Johnston says
Wowee! I could go a slice of this right now 🙂
The Gracious Pantry says
Anna – You would love it!
Margaret says
Made this last night – it’s almost gone! What a wonderful flavor. The house smells spectacular. Hubby and son were nearly waiting at the oven door for this to come out. Thanks!
The Gracious Pantry says
Margaret – Yay! So happy you enjoyed it!
heather says
just found your blog yesterday and i’m so happy i did! i didn’t have a loaf pan so i made these into muffins…yummers! they were fantastic! thank you for the great recipes, i can’t wait to try more of them.
The Gracious Pantry says
Heather – Fantastic! Improvisation is always a good thing in the kitchen!
Jayme says
Looks so yummy! Any idea what flour I could sub for WW? At least for part of the flour? Brown Rice? Quinoa Flour?
The Gracious Pantry says
Jayme – I would stick with brown rice flour. A mix is probably better than substituting outright, unless you need to to avoid the gluten.
Wendy @ Seriously Sassy says
Just wanted to let Tiffany’s readers know that this recipe is UNBELIEVABLE! WOW. Probably the best chocolate muffins I’ve ever had. Yeah, I made the recipe in the form of muffins and they turned out PERFECT! Hubby and daughter couldn’t believe it. 😀
Just FYI, mini muffins only baked for about 15 minutes. Regular-sized muffins baked for about 30.
The Gracious Pantry says
Wendy – Thank you so much for sharing that! Muffins are ALWAYS good! (Funny how the shape of something seems to make it taste better, isn’t it? lol)
Katie Clarke says
Hi tiff,
Do you think instead of canned pumpkin if would be the same to bill and then used a blender to puree half of a fresh pumpkin?
I live in New and they dont sell pumpkin puree because pumpkin pie is unheard of, but you can get copious amounts of pumpkin fresh!
Anonymous says
Katie – Yes! If you cook the pumpkin and blend until smooth, it’s the same thing as the canned version.
Anonymous says
LJ – Hahaha!!! Glad you liked it!
Anonymous says
I made this for company last night. It was great! The melty chips added so much, and it wasn’t too sweet – just right with a cup of coffee. Great job!
Anonymous says
Cec – Fantastic! Glad you enjoyed it!
graciouspantry says
I’m confused. This recipe doesn’t call for yeast…
graciouspantry says
Awesome!
But just to be sure you know, brown sugar isn’t clean. They sound delish though!
graciouspantry says
Let it cool enough to handle it. Then take it out of the pan.
Mel Cowen says
AH-MAZING!!! Another really tasty recipe. Thanks so much
graciouspantry says
My pleasure!
Sunday Ormesher says
This is a great loaf!!!!!!!!!!!! I have made it 3 times already…truly a keeper.
I did substitute the molasses with brown sugar–it worked fine…will be making this many more times….really gets the want for chocolate and you feel it is better for you too!!!!!!!!!!!!
Courtney says
I’m wondering….can you buy that kind of chocolate chips at like Walmart?….that may or may not be a dumb question. haha – I just discovered your website, and I can’t wait to try all these clean recipes! 🙂
The Gracious Pantry says
Courtney – Unfortunately, I seriously doubt it. I get mine at Whole Foods. They aren’t cheap either. A little over $4 a bag. But if you don’t use them very often, it’s not so bad.