Dessert: Chocolate Chip Pumpkin Bread

Dotted with chocolate chips, pumpkin bread is almost like a delightful dessert!

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Chocolate Chip Pumpkin Bread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
3/4 cup butter or margarine, softened
4 eggs
1/2 cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar

Instructions

Heat oven to 350 °F. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour).
In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 1/2 hours.

Add a review for Chocolate Chip Pumpkin Bread