September 30, 2017

Pumpkin Chocolate Chip Bread {It's Low-Fat and Amazing}

Hey, how's it going?  This is my absolute favorite pumpkin chocolate chip bread ever.  I crave this all year long and the best part is, there is only one Tablespoon of oil in the whole thing.  I originally posted this recipe back in 2012, so I figured the world needed to see it again and then you all need to make this ASAP.  The original recipe called for a chocolate drizzle, which was some melted chocolate chips drizzled over the top of the baked loaf, but it really does not need that.  This bread is already so rich and flavorful.  I like to use mini chocolate chips, because you get pockets of creamy chocolate throughout, but you can use regular chocolate chips if that is all you have.

Here is my original post from 9/30/2012:
I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  
This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 
1 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. canned pumpkin puree
1 tsp. vanilla
1 c. brown sugar
1/2 c. low-fat buttermilk
1 large egg
1 Tbl. canola oil
1/2 c. mini chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray and line with parchment paper.  In a small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, whisk together pumpkin, vanilla, brown sugar, buttermilk, egg and oil.  Add dry mixture to wet ingredients, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50 minutes or until toothpick comes out clean.  Let cool for 15 minutes, then remove from pan and cool completely. 

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.   

14 comments:

  1. Sounds like something that we would love in my house! With it being low fat, I could make it every week. (Ha!) Looks delicious with the chocolate drizzled over the top!
    Blessings,
    Leslie

    ReplyDelete
  2. Any idea how many calories per slice??

    ReplyDelete
    Replies
    1. Hey Sandy, I'm not sure how many calories? How many slices do you think you would get per loaf? I like mine pretty thick, so I probably only get 8 slices per loaf. - Jenn

      Delete
  3. Looks like something I would really enjoy.

    ReplyDelete
  4. I bet this is great!

    Katie @ Horrific Knits

    ReplyDelete
  5. Wow! This looks so moist. Thank you for sharing and thank you for the visit and sweet comment at The Dedicated House. It means the world. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/10/make-it-pretty-monday-week-17.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

    ReplyDelete
  6. I made these tonight with white chocolate chips & did them as mini muffins instead of in a loaf. I personally don't like pumpkin, but my hubby does & he said they were really good. I plan to take them to a family meal tomorrow.
    thanks for the recipe!

    ReplyDelete
    Replies
    1. I was thinking of trying this as muffins too. White chocolate chips sound like a great addition. Let me know how your family likes it. -Jenn

      Delete
  7. Hi Jenn - Hubby and I are using the My Fitness Pal app on our phones to try to lose some weight, so we like to keep track of our calories each day. I expect I would probably get 8-10 slices out of a loaf.

    ReplyDelete
  8. Yummy! I love pumpkin desserts! Found you from Nifty Thrifty Things. ~Stacey www.realsouthernliving.com

    ReplyDelete
  9. Hi there! I’m going to start hosting a weekly blog hop on Sundays on my blog, WTFab. I’m looking for 4 co-hosts each week, starting October 14th and was wondering if you’d be interested! It’ll be a fun way to gain more followers and make new blog friends. If you want to be a co-host, you can email me at: whatthefab@gmail.com

    ReplyDelete
  10. Well, now you have me questioning why all my pumpkin bread recipes do call for 1/2 c. oil...I need to do some experimenting too!!! This bread looks incredible and I love that is low fat!!!!

    ReplyDelete
  11. This sounds delicious and low fat just what I want and need right now. Yummy! Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

    ReplyDelete

LinkWithin