Low fat pumpkin chocolate chip bread –Fall is here, and there’s nothing quite like the cozy smell of pumpkin chocolate chip bread wafting through your kitchen. This delightful treat is not only delicious but also low in fat—perfect for those wanting to indulge without the guilt! Let’s dive into this scrumptious recipe that combines the warmth of pumpkin with the richness of chocolate.
Pumpkin Chocolate Chip Bread
This Pumpkin Chocolate Chip Bread is a perfect companion for your morning coffee or a satisfying snack during the day. It’s moist, sweet, and packed with flavor, making it a hit for everyone who tries it.
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup egg substitute (or 2 large eggs)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a mixing bowl, combine the pumpkin puree, applesauce, brown sugar, granulated sugar, and egg substitute. Mix until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to over-mix.
- Fold in the chocolate chips, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and enjoy your homemade pumpkin chocolate chip bread! Whether you share it with friends and family or keep it all to yourself, this treat is sure to bring a smile to your face. Happy baking!