It’s definitely Fall in New York City. The temperatures have reached the mid 40’s and I can’t resist running through Central Park at least 3 evenings a week just to take in the Fall foliage, cool breeze, crisp air, and enthusiasm and inspiration I gain from the busy running path. Everywhere I turn there are pumpkins for sale, warm and spicy scented candles, deep Fall colored clothing, and tall boots. Beyond everything else, my favorite part of Fall is pumpkin itself. Whether carved, painted, roasted, thrown in a delicious smoothie, or in a baked good I find that it is versatile, rich and delicious!
Last week I was inspired to use my second can of pumpkin for baked bread. My friends in the office love my baked goods and request them, especially during stressful weeks. After searching for an hour on the internet for healthier pumpkin bread recipes I came across this awesome recipe. I thought about just making the recipe but then went to the pantry only to find that we didn’t have enough all purpose flour or chocolate chips. Therefore, I took her recipe and altered it, using what I had on hand. Brace yourself because this bread is pretty damn epic! The best part of this recipe other than the taste is that it takes only 2 bowls and 3 steps! I hope you enjoy this as much as my co-workers have this week!
Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips, serves 12
Ingredients:
- Granulated Sugar, 1 cup
- Pumpkin, canned, without salt, 1 cup
- Applesauce, unsweetened, .25 cup
- Chobani 0% Vanilla Greek Yogurt (6 oz)
- egg white, fresh, 2 large
- 1 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- *Organic All-Purpose White Flour, 1 cup
- *Whole Wheat Flour, 0.25 cup
- Salt, 1 tsp
- Baking Soda, .5 tsp
- Hershey’s Special Dark Chocolate Chips, 4 tbsp
- Peanut Butter Chips, 4 tbsp
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Preparation
Nutrition Facts
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| 12 Servings | ||
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Amount Per Serving
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| Calories | 145.1 | |
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| Total Fat | 1.6 g | |
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| Saturated Fat | 1.0 g | |
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| Polyunsaturated Fat | 0.0 g | |
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| Monounsaturated Fat | 0.0 g | |
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| Cholesterol | 0.0 mg | |
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| Sodium | 260.3 mg | |
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| Potassium | 59.6 mg | |
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| Total Carbohydrate | 31.4 g | |
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| Dietary Fiber | 1.6 g | |
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| Sugars | 20.5 g | |
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| Protein | 2.7 g | |
This looks super yummy! I’ve been meaning to bake up some pumpkin goodies, but I haven’t made anything yet this season.
Yum!! I’ve never thought of putting pb chips in pumpkin bread, but that is a fabulous idea:)
I have never put chocolate in my pumpkin bread! I have heard of people putting raisins but never peanut butter or chocolate. I can’t even make pumpkin bread anymore because I eat the whole loaf 🙁
Oh that looks amazing. Definitely adding peanut butter chips next time!
Sounds delicious! Haha, for things like this, I have to double up the nutrition facts… I can never stick to one serving 😛
Speaking of fall, did you read this? Made me laugh very hard because, yes, it pretty much sums up my life: http://www.theonion.com/articles/mr-autumn-man-walking-down-street-with-cup-of-coff,29866/
Hi. This looks yummy and I appreciate the no-fat for holiday recipes. I pinned it, but wanted you to know that no image came up for the pin.