Usually around this time of year my daughter is begging my mom to make pumpkin chocolate chip bread or muffins, but since my mom isn’t around yet this year (for the obvious reasons and the not so obvious ones) , I decided to whip up a loaf of the family favorite myself.
This Skinny Pumpkin Chocolate Chip Bread is lightened up in the best of ways without sacrificing flavor or texture. The bread is just as moist and decadent as it’s full on bad boy brethren - I promise! I only made a couple of swaps to this bread. One was subbing in some natural sweetener in place of sugar, and another was subbing out ALL of the brown sugar for a brown sugar/sweetener blend. That’s it. That’s all.
This is a great bread to have on hand in the Fall. It’s a perfect thing to enjoy warm in the morning with a side of fresh fruit and berries. And no one will be the wiser that it’s actually better-for-you. The only thing I might change up next time would be to use a dark chocolate in place of the chocolate chips and chunks that I used this time around.
But, amidst this crazy year sometimes you just have to take what you can get!
TheSkinnyFork.com A lightened up version of a pumpkin chocolate chip bread that is as easy as it is delicious. This is a great Fall themed bread that's perfect for breakfast, brunch, or even as dessert! Prep Time: 10 Minutes • Cook Time: 1 Hour
Servings: 10 • Serving Size: 1 Slice • Calories: 322 • Fat: 16 g • Saturated Fat: 3 g • Carb: 46 g • Fiber: 3 g • Protein: 5 g • Sugar: 21 g • Sodium: 283 mg
• 1 3/4 C. All-Purpose Flour
• 2 Tsp. Ground Cinnamon
• 1 Tsp. Baking Soda
• 3/4 Tsp. Salt
• 1/4 Tsp. Ground Nutmeg
• 1/4 Tsp. Ground Cloves
• 1/4 Tsp. Ground Ginger
• 2 Whole Large Eggs, Room Temperature
• 1/2 C. Sugar
• 1/4 C. Natural Sweetener
• 1/4 C. Brown Sugar/Sweetener Blend
• 1 (14.5 Oz) Can Pumpkin Puree
• 1/2 C. Oil
• 1/4 C. Unsweetened Almond Milk
• 2/3 C. Chocolate Chips or Chunks
Directions:
Preheat the oven to 350 degrees F. and lightly coat the inside of a 9x5” loaf pan with non-stick baking spray; set aside.
Whisk together the 1 3/4 C. flour, 2 Tsp. cinnamon, 1 Tsp. baking soda, 3/4 Tsp. salt, 1/4 Tsp. nutmeg, 1/4 Tsp. cloves, and 1/4 Tsp. ginger in a medium size bowl.
In another large bowl, whisk together the 2 eggs, 1/2 C. sugar, 1/4 C. sweetener, and 1/4 C. brown sugar blend.
Add the 14.5 Oz. can of pumpkin, 1/2 C. oil, and 1/4 C. almond milk to the egg mixture and beat together until smooth.
Add the pumpkin and egg mixture to the dry mixture and stir until just starting to come together.
Finally, fold the 2/3 C. chocolate chips (or chunks) into the batter.
Transfer the batter to the prepared loaf pan and place in the oven to bake for about 30 minutes.
Lightly tint some foil over the bread and continue to bake for another 30-35 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven to cool in the pan.
Turn the bread out and cut into 10 slices once cooled completely.
Enjoy warm right away or store in a cool dry place for up to 3 days.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free •Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher