Pumpkin Cinnamon Chip Bread Recipe

Name: Pumpkin Cinnamon Chip Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup White Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 3 whole Egg Whites; 1/2 cups Brown Sugar; 1/2 cups Presweet Tagatose Or Granulated Sugar; 1 cup Pumpkin - Canned (Not Pie Filling); 1/2 cups Greek Yogurt, Plain; 1 teaspoon Vanilla Extract; 3 Tablespoons Star Olive Oil With Butter; 1 teaspoon Cinnamon; 1/4 teaspoons Pumpkin Spice; 1/3 cups Cinnamon Chips

Servings: persons

1-1/2 cup White Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
3 whole Egg Whites
1/2 cups Brown Sugar
1/2 cups Presweet Tagatose Or Granulated Sugar
1 cup Pumpkin - Canned (Not Pie Filling)
1/2 cups Greek Yogurt, Plain
1 teaspoon Vanilla Extract
3 Tablespoons Star Olive Oil With Butter
1 teaspoon Cinnamon
1/4 teaspoons Pumpkin Spice
1/3 cups Cinnamon Chips

1
Preheat oven to 350 F. Spray 1 standard size loaf pan or three mini loaf pans with cooking spray; set aside.
2
In a medium sized bowl add flour, baking soda and salt; mix and set aside.
3
In a larger bowl, add egg whites, brown sugar and presweet tagatose and whisk together until incorporated. Add pumpkin, yogurt, vanilla extract and butter olive oil. Whisk until combined. Add cinnamon, and pumpkin spice; mix well.
4
Slowly add the flour mixture to the pumpkin mixture and fold together until combined. Do not over mix. The batter will be thick! Fold in cinnamon chips.
5
Evenly divide batter into prepared loaf pan(s).
6
Bake mini loaves for 30-35 minutes or bake large loaf for 50-60 minutes. Insert a toothpick into center of bread to check it. If it comes out clean, bread is done. When done remove pan(s) from oven and set on a rack.
7
Let the bread cool in the pan(s) for 5 minutes, then take it out of the pan(s) and let it cool on a cooling rack.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1-1/2 cup White Whole Wheat Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, 3 whole Egg Whites, and more.

Yes, Pumpkin Cinnamon 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.

That's it — enjoy your meal!

Pumpkin Cinnamon Chip Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions