Monday, November 21, 2011

Low Fat Pumpkin Bread w/Chocolate Chips


this might be my favorite pumpkin bread so far.
moist, dense, full of flavor AND it's low calorie-low fat...

then it's outta this world delicious !!!

one nice thick slice is very satisfying for a quick breakfast, light afternoon snack or a safe answer to the midnight munchies.  a healthy treat for any time of the day.
on it's own the nutrition count is quite low compared to full fat, full sugar loafs.
1 loaf cut into 10 slices is  138 cal, 5.2 fat, 21 carbs and 3.5 protein per slice and 1/10th is a very thick slice.

try adding different things...i've made this 3 times already...the last one i made was with crystallized ginger instead of chocolate chips.  i LOVE ginger and peanut butter together...the chocolate was fabulous, but the ginger might be my

you would never know this is a "healthy" Pumpkin Bread, but it go ahead and try it with some peanut can still feel slim and healthy about it.  with all the goodies coming our way this season, it's nice to have a little less guilt about something so delicious.

(many thanks to Gina and please visit her site for original recipe and comments)

11/2 cups pumpkin puree
3/4 cups AP flour
1/2 cup white whole wheat flour
1/4 cup granulated sugar
1/2 cup splenda
1 tsp baking soda
2 tsp pumpkin pie spice mix
1/2 tsp nutmeg...if using fresh ground, i suggest a little less
1/4 tsp cinnamon
1/4 tsp salt
2 Tbsp vegetable oil
2 large egg whites
1 1/2 tsp vanilla extract
baking spray
1/2 oz. pepitas
60 grams (approx. 1/4 cup) mini chocolate chips

preheat oven to 350 F.  spray a 9 x 5 inch loaf pan with baking spray
NOTE...i baked mine in a convection oven at 330 F degrees for 47 minutes

in a medium bowl, combine flours, sugar, splenda, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a whisk and set aside.
in a large bowl mix the oil, egg whites, pumpkin puree and vanilla, beat at medium speed until thick and well combined.
add, on low speed, dry mixture to wet mixture in 3 batches, scraping sides in between just until combined.  stir in chocolate chips...DO NOT OVER MIX

pour into loaf pan, sprinkle with pepitas and bake for 50-55 minutes, or until toothpick inserted in center comes out clean 


MyFudo™ said...

Great! I applaud you for thinking about nutrition without sacrificing the taste. I admit i sometimes, prioritize one over the other...Two thumbs up. I am gonna try this. Keep posting please.;)

Jules and Ruby said...

hi MyFudo...thanks so much for the great comment...AND i love your site.

Sarah B. said...

Oh my gosh this looks so good! IPumpkin bread is the best thing ever too. I love when baked goods are slightly under baked. This recipe seems amazing! Thanks for sharing.

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