Mediterranean 3 Ingredient Pumpkin Chocolate Chip Bread is a delicious dessert. It contains spice cake mix, pumpkin purée, & semi-sweet chocolate chips. These items are simple, and we can get them easily from all supermarkets. It has the spice cake mix and chocolate chips in it, so we have to use the whole-grain cake mix with less added sugar and dark chocolate chips to make it more suitable for a Mediterranean-inspired diet. This pumpkin chocolate chip bread is prepared in 40–45 minutes, so it is good for a quick dessert or snack. Serve this bread with fresh fruits, Greek yogurt, and chopped walnuts. Mediterranean 3 Ingredient Pumpkin Chocolate Chip Bread is best to have fresh, though we can store it in an airtight container in the fridge for up to 5 days or freeze it for up to 3 months.
STATS:
- Calories: 190 kcal
- Prep time: 5 minutes
- Serving size: 1
- Cook time: 35 minutes
- Cuisine: American
- Total time: 40 minutes
- Course: Dessert, Snack
- Diet: Vegetarian
- Serving: 12
EQUIPMENT:
- Big mixing vessel
- Measuring cups
- Spatula
- Loaf pan
- Toothpick
- Wire cooling rack
INGREDIENTS:
- One box spice cake mix
- 1 can pumpkin purée
- One cup chocolate chips — semi-sweet
INGREDIENT NOTES:
SPICE CAKE MIX:
- Add the spice cake mix to provide sweetness and warm flavors from spices such as cinnamon and nutmeg. We have to use the whole-grain cake mix with less added sugar to make the bread more suitable for a Mediterranean-inspired diet.
PUMPKIN PURÉE:
- Add the pumpkin purée to provide moisture and a soft texture to the bread. We have to use plain pumpkin purée instead of pumpkin pie filling because it may contain added sugar and spices.
SEMI-SWEET CHOCOLATE CHIPS:
- Include the semi-sweet chocolate chips to add sweetness & a rich chocolate taste to the bread. Utilize the dark chocolate chips with a higher cocoa content and less added sugar to make it more suitable for a Mediterranean-inspired diet.
INSTRUCTIONS:
- Heat the oven to 350°F and apply the oil to the loaf pan.
- Then include the spice cake mix & pumpkin puree in the big mixing vessel and mix to combine them properly.
- Include the semi-sweet chocolate chips in the batter, mix gently, and pour it into the loaf pan and sprinkle the remaining chocolate chips on top.
- Put the pan in the oven and bake for 35 to 40 minutes till the toothpick comes out clean.
- When it is baked, take out the bread and cool it in the pan for ten minutes.
- Put it on the rack and cool it, then make slices.
- Now make the 12 slices of the bread and serve.
SERVING SUGGESTIONS:
FRUITS:
- Blueberries
- Apples
- Raspberries
YOGURT AND CREAMY SIDES:
- Plain Greek yogurt
- Almond yogurt
- Whipped yogurt
NUTS AND SEEDS:
- Walnuts
- Almonds
- Pumpkin seeds
- Chia seeds
HEALTHY DRINKS:
- Green tea
- Black coffee
- Cinnamon herbal tea
TIPS:
- We have to use pure pumpkin puree so it doesn’t add extra sugar content.
- Avoid mixing the items for a long time so it remains soft.
- Leave the bread to get cool then make slices easily and neatly.
STORAGE INFORMATION:
FRIDGE:
- Cool the bread then add in the vessel and store in the fridge for five days.
FREEZER:
- Make the slices, cover them with parchment, then put them in the bag and freeze for 3 months.
FAQs:
Will we add nuts to this cake?
- Yes, we would easily add nuts to this cake, about ¼ cup, to provide the crunchiness.
Could we make them in advance?
- Yes, we would easily make them in advance and store them in the fridge for some time.
NUTRITIONAL INFORMATION:
Calories: 190 kcal
Net carbs: 33 g
Iron: 1.5 mg
Serving: 12
Total carbs: 36 g
Vitamin A: 2,500 IU
Fiber: 2 g
Calcium: 35 mg
Serving size: 1
Protein: 2 g
Iron: 1.5 mg
Sodium: 300 mg
Potassium: 100 mg