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Pumpkin Chocolate Chip WWBB

The Pumpkin Chocolate Chip WWBB is a sweet bread version of the Wonderful White Blender Bread. This recipe is found in the "Breads, Wraps, Biscuits, and Loaves" section of Trim Healthy Table Cookbook, page 257 and makes 1 loaf.

Cooking Method:
Courses: ,
Servings: 1
Description

The Pumpkin Chocolate Chip WWBB is a sweet bread version of the Wonderful White Blender Bread. This recipe is found in the "Breads, Wraps, Biscuits, and Loaves" section of Trim Healthy Table Cookbook and makes 1 loaf.

Ingredients
  • coconut oil cooking spray
  • 1 1/2 cups egg whites (carton or fresh)
  • 1/2 tsp xanthan gum
  • 3/4 cup TH Pristine Protein Powder (unflavored)
  • 1 cup TH Baking Blend
  • 1 cup pumpkin puree (pure pumpkin puree)
  • 1 tsp pumpkin pie spice
  • 2 1/2 tsp aluminum-free baking powder
  • 1/2 cup TH Gentle Sweet (plus 1/8 to 1/2 teaspoon TH Pure Stevia Extract Powder for a sweeter loaf)
  • 1/4 tsp TH Mineral Salt
  • 1/2 cup on plan chocolate chips
Instructions
  1. 1

    Preheat the oven to 350°F. Spray a 9 × 5-inch (standard) glass loaf pan with coconut oil.

  2. 2

    Put the egg whites and xanthan gum in a blender and blend on high for 1 minute, until thickened and frothy. Add all the other ingredients (except the chocolate chips) and blend well for another minute or so.

  3. 3

    Using a spatula, scrape the batter into the loaf pan and stir in chocolate chips. Bake for 40 minutes. Cover the top of the bread with a folded piece of parchment paper if it looks like it’s browning too much. Once out of the oven, remove the loaf from the pan and allow it to cool at least 15 minutes before slicing.

Read it online: https://trimhealthymama.com/recipe/pumpkin-chocolate-chip-wwbb/