This cabbage roll soup will be to your taste if you enjoy stuffed cabbage rolls. It is filling, flavorful, pairs well with cornbread, and is simple to prepare.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×5-inch loaf |
Ingredients
- 2 cups whole wheat pastry flour
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 egg whites
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Mix together egg whites, pumpkin puree, and vanilla extract in a separate bowl. Add wet ingredients to dry ingredients, mixing until combined. Fold in chocolate chips. Pour batter into a 9×5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the tin and then transfer to a wire rack to cool completely.
Reviews
This is a pretty good pumpkin bread! It’s super easy to make, and I like that it’s a better-for-you kind of recipe. I swapped maple syrup for the brown sugar and used 2 whole eggs in place of the egg whites. I think the only other change I would make next time would be to add a little fat (either oil or melted butter) for flavor and maybe an extra teaspoon of baking powder because I would have liked the bread to rise just a bit more. I also used an 8 1/2 x 4 1/2″ loaf pan and it needed 60 minutes to bake. I would definitely make this again! Thanks for the recipe!