Low Fat Chocolate Chip Pumpkin Bread

If you’re looking for a healthier pumpkin bread, this recipe is for you!

Even though the weather is still hot and humid, I found myself craving all things Fall this week. As soon as we said farewell to Summer during Labor Day weekend, I started to dream of pumpkin bread, sweaters and tall boots, cool morning runs, and chai tea. This inspired me to spend time in the kitchen testing a few recipes. In 2012 I created a low-fat pumpkin bread with chocolate and peanut butter chips. Since then, during the Fall this recipe is always my top post as readers love the flavor combination. Yesterday, I whipped up this classic recipe, making a few changes which resulted in improved texture and flavor than the original.

This healthier pumpkin bread is perfect to enjoy before workouts or as an afternoon snack. After it cools, I slice the loaf into 12 slices and store in individual Ziploc bags so I can easily grab it and go. I hope you enjoy this updated version as much as I have this weekend.

Low Fat Pumpkin Bread with Chocolate and Peanut Butter Chips

Serves 12

Ingredients:

• Granulated sugar, 1 cup
• Pumpkin, canned 1 cup
• 1/4 cup coconut oil
• Fage 0% Greek Yogurt or your favorite Greek Yogurt, 6 ounces 
• egg white, fresh, 2 large
• 1 tbsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp nutmeg
• Organic All-Purpose White Flour, 1 cup
• Whole Wheat Flour, 1/4 cup
• Salt, 1 1/2 teaspoon
• Baking Soda 1/2 teaspoon
• Semi-Sweet Chocolate Chips, 1/4 cup

Preparation

• Preheat oven to 350*
• Combine first 6 ingredients in a large bowl, stirring well with a whisk, ensuring that you don’t over mix.
• In a medium bowl, combine flour, cinnamon, cloves, nutmeg, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
• Spoon batter into a loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.