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.
