Low-Fat Pumpkin Chocolate Chip Bread

A healthier version of a holiday favorite without missing any flavor! Moist and delicious.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Step: 2

Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.

Per Serving: 155 calories; protein 3.8g; carbohydrates 31.1g; fat 2.9g; cholesterol 15.5mg; sodium 265.5mg.

The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.