It’s been a while since I baked something. Thus, in the spirit of Halloween, I thought I’d whip up some pumpkin bread with blueberries and chocolate chips.
This is also a healthier version of pumpkin bread since I used whole wheat and yogurt in baking this baby. I followed this recipe, and just folded in some blueberries in the batter. I used a low-calorie, sugar-free maple flavor syrup in place of pure maple syrup that the recipe called for. As a result, the bread didn’t come out as sweet as I was hoping for, but that’s OK! I can just drizzle some of the guilt-free syrup I got and that’s good enough for me!
I wrapped the slices individually so I can store them in the freezer.I also calculated the calories of the recipe and weighed each slice before putting them away, so I can just grab one as a snack or breakfast and easily log it in my calorie counter app. Yay for healthy baking and eating!