Chocolate Pistachio Pumpkin Bread Ingredients

Chocolate Pistachio Pumpkin Bread Ingredients (Ingredient Ratios In No Way To Scale)

Chocolate Pistachio Pumpkin Bread
(recipe for 5400 ft altitude – lower altitude substitutions below)
makes 16 slices

1+3/4 c pumpkin puree (or 1-15 oz can pumpkin)
4 oz applesauce
1/4 c plain yogurt
1/4 c skim milk
1 c sugar (or 1/2 c sugar + 1/2 c erythritol)
2 oz dark chocolate, finely chopped
1+1/2 oz pistachios, finely chopped
1/2 tsp salt
1 tsp vanilla
1 tsp cinnamon
2 sprinkles cloves
1 sprinkle nutmeg
2 c flour (I used white whole wheat)
1+1/2 tsp baking powder
1 tsp baking soda

Preheat oven to 375 degrees. In a large bowl, combine the first 12 ingredients well (up through nutmeg). In a separate bowl, mix the flour, baking powder, and baking soda well to distribute the baking powder and baking soda evenly. Add the dry ingredients to the wet ingredients, and mix only enough to incorporate all of the flour in the batter. Spray 2 small loaf pans (or 1 large one) with cooking spray (or rub with butter). Transfer batter to pans, and bake for 45-55 minutes, until a knife inserted in the middle comes out mostly clean. Cover loosely with foil if the bread browns too much on the top before it’s done in the middle.

For lower altitudes: use a full 2 tsp baking powder, 2+1/4 cups sugar, and bake at 350 degrees.

Chocolate Pistachio Pumpkin Bread

Chocolate Pistachio Pumpkin Bread Cooling

Chocolate Pistachio Pumpkin Bread

Chocolate Pistachio Pumpkin Bread Slices

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