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!

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