Savory Seasonings: Pumpkin Chocolate Chip Bread

In 1997 my body simply gave up and refused to digest the harmful component of MSG, free glutamic acid. My reaction was so severe, eating trace amounts of free glutamic acid just wasn’t an option. As a matter of survival I spent years researching this ingredient and learning everything I could on what it is, what names it is hidden under and how to cook without it. I was devastated to learn that this ingredient is hidden under more than 50 different names in virtually everything in a box, can or bag. All quick and easy meals and items on the grocery store shelf that I was accustomed to eating were no longer options.

My journey has been long but very rewarding. The more I learned about the flavor enhancers, preservatives and chemicals that are added to packaged foods, the more grateful I became for our diet change. This lifestyle has helped my husband and me feel better than we have in years. I am forever grateful for the many people that have taught me what they know about cooking from scratch and those that helped me discover fun and exciting options in the kitchen.

We have found new favorites and love this new lifestyle of cooking. Included here are a collection of recipes using pure and simple ingredients. My hope is they bring the same pleasure and enjoyment to your home as they have to ours.

The dairy/egg free recipes are from our experience with our dairy/egg allergic daughter.

I avoid the following ingredients commonly found in processed foods: Monosodium glutamate, Glutamic acid, Autolyzed yeast, Hydrolyzed protein (any protein that is hydrolyzed), Calcium caseinate, Textured protein, Monopotassium glutamate, Sodium caseinate, Yeast nutrient , Yeast extract, Yeast food, Glutamate, Gelatin, Hydrolyzed corn gluten, Natrium glutamate, Carrageenan, Soy protein, Soy protein isolate, Soy protein concentrate, Whey protein, Whey protein concentrate, Whey protein isolate, Bouillon and Broth, Natural Chicken, Beef, or Pork Flavoring, Barley malt, Malted Barley (flavor), Stock, Protease enzymes, Anything enzyme modified, Ultra-pasteurized dairy products, Maltodextrin, dextrose, Cornstarch, High fructose corn syrup, aspartame, dextrates, Flowing Agents, Natural flavor, Artificial flavor, Malt extract, Malt flavoring, Pectin, Anything protein fortified, Milk Powder, Dry Milk Solids, Annatto, Gums (guar and vegetable), Dough Conditioners, Citric acid, Protease, and the word "seasonings" when it is found on a packaged food label.

Also strictly following the migraine elimination diet.

Pumpkin Chocolate Chip Bread

4 extra large eggs
1 cup canola oil*
15 oz. canned pumpkin
3 cups sugar
1 ½ tsp. salt
½ tsp. baking powder
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ginger
1/2 tsp. ground cloves
3 cups flour
1-2 cups chocolate chips

Beat together eggs, oil and pumpkin. Then add sugar, salt, baking powder and baking soda. Then mix in spices, flour and chocolate chips. Bake in two bread loaf pans at 350° F for 1 hour or until done. Freezes well.

*For a reduced fat option, reduce oil to 1/2 cup and add 1/2 cup applesauce (the applesauce replaces the missing 1/2 cup of oil).

*****
Thanks to Becky Warner for this great recipe.

May 2009 Update: For the past 6 months I have been making the egg free, low fat version of this recipe and we've found that we prefer it over the original recipe. I will no longer make this original version as the egg free recipe is much more moist and tender and is easier to remove from the pans. I will keep this recipe posted as it is a more traditional recipe and is the only option for making a large loaf of pumpkin bread. If you don't care for this recipe, try the egg free one, you'll love it.

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