Question - Filling Recipe - Chocolate Chip Pumpkin Bread
 

Hi everyone,

I modified this recipe from FoodNetwork.com. Instead of vegetable oil, I will substitute unsweetened applesauce. And, I added chocolate chips.

Is there any way I can make this more Filling?

2/3 cup(s) water
3 cup(s) sugar
4 item(s) egg, lightly beaten
16 oz Libby's Solid Pack Pumpkin
3 1/2 cup(s) white all-purpose flour
2 tsp table salt
2 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground cloves
1 cup(s) semi-sweet chocolate chips

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

I am going to jump in and give you some suggestions. I would replace the white flour with soft whole wheat white pastry flour. (King Authurs sales a white wheat flour. No, it does not taste totally like white flour but it does have a lighter taste than hard whole wheat flour.)

The other thing I would do is use chia seed gel for the oil replacement instead of applesauce. You will get a lot more fiber that way. You can google on how to make chia seed gel.