Light Pumpkin Chocolate Chip Bread Recipe

Name: Light Pumpkin Chocolate Chip Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 2 cups sugar; 2 cups canned pumpkin; ½ cup canola oil; ½ cup nonfat vanilla yogurt; 4 large egg whites; 1 cup mini chocolate chip

Servings: persons

3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups sugar
2 cups canned pumpkin
½ cup canola oil
½ cup nonfat vanilla yogurt
4 large egg whites
1 cup mini chocolate chip

1
In medium bowl, stir flour, cinnamon, salt, and baking soda to combine.
2
In large bowl, combine sugar, pumpkin, canola oil, yogurt, and egg whites.
3
Stir to mix well.
4
Slowly add dry ingredients to wet ingredients stirring until just moist after each addition.
5
Add mini chocolate chips and stir to integrate.
6
Spray two loaf pans (4 x 8 inch) with cooking spray.
7
Pour half of batter into one pan and the rest into the other.
8
Bake at 350 degrees for 1 hour.
9
Check center with a toothpick for done-ness.
10
Loaves may need another 10-15 minutes.
11
Cool loaf pans on wire rack for 10 minutes and then remove loaves from pans to cool completely.
12
This bread freezes very well which is good otherwise I would eat both loaves by myself.

1546

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups all-purpose flour, 3 teaspoons ground cinnamon, 1 teaspoon salt, 1 teaspoon baking soda, and more.

Yes, Light Pumpkin Chocolate Chip Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Light Pumpkin Chocolate Chip Bread

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