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.