Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is a recipe for pumpkin-chocolate chip bread that has no added fat besides the chocolate chips. It is moist and delicious!

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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
1 9x5-inch loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Mix together egg whites, pumpkin puree, and vanilla extract in a separate bowl. Add wet ingredients to dry ingredients, mixing until combined. Fold in chocolate chips. Pour batter into a 9x5-inch loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the tin and then transfer to a wire rack to cool completely.

Nutrition Facts

230 calories; protein 5.6g; carbohydrates 44.8g; fat 4.8g; sodium 445.6mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/25/2021
This is a pretty good pumpkin bread! It's super easy to make, and I like that it's a better-for-you kind of recipe. I swapped maple syrup for the brown sugar and used 2 whole eggs in place of the egg whites. I think the only other change I would make next time would be to add a little fat (either oil or melted butter) for flavor and maybe an extra teaspoon of baking powder because I would have liked the bread to rise just a bit more. I also used an 8 1/2 x 4 1/2" loaf pan and it needed 60 minutes to bake. I would definitely make this again! Thanks for the recipe! Read More