Happy Monday! I can’t believe we’re already into mid-December! Pros and cons. I feel like this holiday season is flying by! I haven’t had much time for making cookies or drinking many cocktails, but I can’t complain—it’s been great to be busy doing stuff I love.
Last year, though, I had some time to bake up some festive stuff, so today I wanted to share one of my favorites. Well, aside from bacon. Bacon is my real favorite holiday treat, but I don’t have a recipe for that. You just kind of…make it. That said, this Maple Bacon & Brussels Sprouts side is pretty dope. I like it with eggs for breakfast or with a side of baked wild salmon.
While I’d still consider this bread an “in moderation” food, I made a few healthy changes to enhance the naturally delicious taste of the ingredients while upping the nutrition content. I cut the sugar down to a half-cup (most recipes call for a full cup of everyone’s favorite legal white powder) and swapped in some white whole wheat flour for some of the all-purpose. Using low-fat plain yogurt and pumpkin puree allowed me to cut the butter in half to. While you could use dried cranberries, using fresh instead offers a refreshing twist that’s also lower in sugar.
I hope you enjoy this! Now go deck those f***ing halls of whatever.
Chocolate Pumpkin Cranberry Yogurt Bread
Ingredients
-
- ½ cup coconut oil or organic butter, melted
- ½ cup plain low-fat yogurt
- ½ cup pumpkin puree
- 3 eggs, beaten (or 1 egg and 4 whites)
- 1 teaspoon vanilla
- ½ cup all purpose flour
- 1 cup white whole wheat flour
- ½ cup, sugar, coconut sugar
, or stevia
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of sea salt
- 1 teaspoon cinnamon
- Pumpkin Pie Spice
- 1 cup fresh cranberries
- ½ cup dark chocolate chips
Directions:
- Preheat oven to 350 degrees F. Grease a loaf pan or line with parchment paper.
- Mix together coconut oil, yogurt, eggs, sugar, and vanilla. Set aside.
- Mix flours, baking powder, baking soda, pumpkin pie spice, and and sea salt. Set aside.
- In a food processor, pulse cranberries to chop (optional).
- Mix dry into wet ingredients. Fold in cranberries and chocolate chips. Pour into prepped loaf pan.
- Bake at 350 degrees about 50-60 minutes or until bread is beginning to brown on top and a toothpick inserted in the center comes out clean.
- Let cake sit at least 10 minutes before inverting onto a cooling rack.
- Slice into 16 pieces.
What’s your favorite holiday treat?