Friday, January 11, 2013

Skinny Chocolate Loaf

Although I never turn down a box of Godiva truffles, I'm not much of a chocoholic when the weather is warm.  For some reason, I lose my taste for chocolate cakes and treats when spring rolls around and, instead, I start craving lighter fruit based desserts.  But somewhere around the time I'm trying to work off some holiday pounds, the chocolate monster returns.  Sigh...

Of course I could just try to hold on till Valentine's Day but I really needed a chocolate treat and no, a handful of chocolate chips will not do.  So I decided to try my hand at making a skinnier chocolate loaf.  I've noticed some recipes for chocolate zucchini bread but I suspect the squash is just there to add moisture.  Well, I didn't have any zucchini in the house but I did have plenty of leftover cans of pumpkin puree and I figured one squash was as good as the next.

The finished bread had lots of chocolate and little to no pumpkin flavor, which is what I wanted.  When it's warmed up slightly, it has quite a moist texture.  And the gooey chocolate chips inside really helped take care of my chocolate craving while keeping me on my lean eating path.  Enjoy!

Ingredients
1 3/4 Cups all purpose flour
1/2 Cup sugar
1/2 Cup artificial sweetener (I used Splenda)
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon vanilla
1/2 Teaspoon salt
1/4 Cup unsweetened cocoa powder
1 Egg
3 Tablespoons unsalted butter, melted
3/4 Cup unsweetened pumpkin puree
1/2 Cup low fat buttermilk
1/2 Cup chocolate chips, milk or semi-sweet

In a large bowl, whisk together the vanilla, egg, melted butter, pumpkin puree and buttermilk.  In a separate bowl, combine the flour, sugar, artificial sweetener, baking soda, baking powder, salt and cocoa powder.  Slowly beat the dry ingredients into the wet until the mixture is thoroughly combined.  Fold in the chocolate chips.

Pour the batter into a loaf pan that has been buttered and floured (you can also spray with non-stick cooking spray instead) and bake in a pre-heated 350 degree oven for 50 - 55 minutes or until a toothpick comes out clean.  Allow to cool before turning out of the loaf pan and dust with powdered sugar, if desired.  Makes approximately 10 servings.

21 comments:

  1. Love this! The pumpkin makes for an extremely moist loaf. Yum!

    ReplyDelete
  2. You're so creative! I love how you put this together. It looks deliciouuus!

    ReplyDelete
  3. Running for my stash of canned pumpkin now... YUM!

    ReplyDelete
  4. Oh this looks delicious! Thanks for sharing on Foodie Friends Friday! Please come back and VOTE on Sunday!

    ReplyDelete
  5. I can't resist and easy recipe and chocolate. This sounds so delicious I'm going to make it this weekend.

    Thanks so much for sharing,
    Joanne/Winelady Cooks

    ReplyDelete
  6. This looks delicious! I'm always looking for skinny induging recipes and this looks perfect!Will be trying it very soon :)

    ReplyDelete
  7. This looks delicious! I'm always looking for skinny induging recipes and this looks perfect!Will be trying it very soon :)

    ReplyDelete
  8. This looks delicious! I'm always looking for skinny induging recipes and this looks perfect!Will be trying it very soon :)

    ReplyDelete
  9. Boy this looks great - a big glass of milk would taste wonderful with it!

    ReplyDelete
  10. i could go for this right now - my chocolate tooth is rearing its head as i type, i just can't seem to keep my need for chocolate sated

    ReplyDelete
  11. I love that you used low fat buttermilk and pumpkin puree. Must be SOO moist! :)
    ~Joy from Yesterfood

    ReplyDelete
  12. Ohh, this would be great snack to have on hand, and I can maybe use up all the chocolate I have in the freezer.

    ReplyDelete
  13. The challenge for me is not to go crazy because it's a "skinny" loaf. Must remind myself about that whole moderation thing. It looks delicicous!

    ReplyDelete
  14. Yum - I love how you used the pumpkin (because I love it) and also how you used what you had on hand :-)

    ReplyDelete
  15. Perfect snack to fulfill those sweet tooth cravings! I know what you mean about trying to stay on the lighter path after the holidays :) Great use of leftover canned pumpkin as well.

    ReplyDelete
  16. I would love to try thisyummy bread but just need clarification regarding the Splenda. Am I correct in assuming you mean the Splenda Baking product that is a mix of Splenda and sugar? Thanks for you help with this.

    ReplyDelete
    Replies
    1. Hi,

      No, I am referring to straight Splenda as in 100% artificial sweetener. Splenda makes a granular product which can be used cup for cup like sugar and makes it easier to measure out as opposed to calculating the little packets. I hope that helps.

      Delete
  17. Thanks for the response. I appreciate it. I haven't seen that product at any of the markets in my area so I will have to use the Splenda Baking product and see what happens.
    I have been looking at the recipes on your blog and have save a bunch. They all look so delicious and pretty easy to make. Thanks for sharing!

    ReplyDelete
    Replies
    1. I'm so glad you enjoy the recipes! The Splenda baking mix will work just fine. It'll just add a few more calories to the loaf but not too bad. When you're buying it, though, take a look at that same shelf at your market and you might just find the granular box right next to it. They look similar. Enjoy!

      Delete
  18. Looks great but what is the calorie count per serving.

    ReplyDelete
    Replies
    1. Depending on the specific calorie counts of the product brands you use, this cake should average around 175 calories per slice.

      Delete

We love to hear from you!