Low-Fat Pumpkin Chocolate Chip Bread

Low-Fat Pumpkin Chocolate Chip Bread

3
foolwithflour 4

"A healthier version of a holiday favorite without missing any flavor! Moist and delicious."

Ingredients 1 h {{adjustedServings}} servings 155 cals

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 2.9 g
  • 5%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
Tips & Tricks
Pumpkin Bread IV

This pumpkin bread is dense, moist, and flavorful.

Chocolate Zucchini Bread I

This bread is moist and delicious—great for a snack or dessert.

Footnotes

  • Cook's Note:
  • You can substitute 1/4 cup brown sugar and 1/4 cup white sugar instead of the 1/2 cup white sugar if desired.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 3

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Kristin Sanderson Elswood
7/29/2014

Very yummy and moist bread- trust me, you won't miss the oil in this bread! I had some pumpkin pie spice that I had mixed up on hand and used 1 1/2 tsp of that and it was perfectly spiced. My kids loved it, great after school treat, thanks for the recipe!

Carra S.
12/10/2013

I made this recipe because I love a sweet pumpkin taste around this time of the year. I followed the ingredients exactly and the result was AMAZING. thank you for sharing the recipe!! my whole family can't get enough

velvetrevolution
4/14/2014

This was wonderful! Very easy to make, flavourful and moist. Unfortunately all I had in the house was all-purpose white flour, so I had to use that instead of the whole wheat flour called for, but other than that I followed the recipe as is. It did need a full hour in the oven. A nice change of pace when you're tired of banana bread. It tastes even better the next day. Thanks for sharing!