My Gingersnap Pumpkin Cream Tart (yum) definitely converted my taste buds to favor pumpkin’s flavor, but as I researched the health benefits of pumpkin I was pleasantly surprised. Pumpkin is low in calories while rich in vitamins (A, B complex, C and E) and antioxidants. It is good for your heart, your sleep, your hair and complexion. It helps increase your energy and boosts your vision. This is just the tip of the iceberg.
While the pumpkin in my tart recipe is paired with the fattening goodness of whipped cream, cream cheese, butter and sugar, this bread contains much less fat and even a few ingredients that are healthy for you. So, if you’re a pumpkin lover, but want to watch your waistline, this is definitely your choice!

1 and 3/4 cups white whole wheat flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 teaspoon salt
2 large eggs
1/2 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 and 1/2 cups canned pumpkin puree
1/2 cup vegetable oil, canola oil, or melted coconut oil
1/4 cup orange juice or milk
2/3 cup dark chocolate chips

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin, oil and juice together until combined. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not over mix. Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, or until a knife or tooth pick comes out clean. Allow the bread to cool completely in the pan before removing and slicing. The bread will stay fresh in an airtight container at room temperature or in the refrigerator for up to 10 days. But it won’t last that long.
Make ahead tip: Baked bread can be frozen up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

* You can use 1/2 teaspoon pumpkin pie spice instead of these spices.This recipe makes incredible pumpkin chocolate chip muffins too – about 20 minutes in the oven, same oven temperature.

*Food Pictures by: Rebecca O’hara Photography

(Recipe adapted from (Sally’s Baking Addiction)