This Low Fat Pumpkin Chocolate Chip Bread is amazing! Moist, incredibly delicious, and packed with pumpkin flavor and perfectly spiced. You’d never know it’s low in fat!
Sorry for all the pumpkin posts lately, I just can’t help myself.
I actually wasn’t going to post this Low Fat Pumpkin Chocolate Chip Bread recipe today, but then I changed my mind because after all, Thanksgiving is tomorrow and I am so thankful for this yummy bread.
I have my favorite pumpkin chocolate chip bread recipe that I always make but I bought another new cookbook (surprise, surprise) and saw this recipe and thought I’d try it. I am happy to announce that I am 100% IN LOVE with this bread. It is so moist and delicious and the best part is that it’s low fat. It only has one tablespoon of oil in it compared to my recipe that has a 1/2 cup of oil.
If you tasted this bread and didn’t know it was low fat, you would never guess it in a million years . . .I promise!
I’m pretty sure I ate half (okay maybe more than that) of the loaf all by myself —but hey, it’s low fat, at least that’s what I kept telling myself. Honestly, I couldn’t stop eating it and I can’t wait to make it again.
Pumpkin Chocolate Chip Bread (Low-Fat)
- Total Time: 1 hour 10 minutes
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 1/2 cup low-fat buttermilk
- 1 egg
- 1 tablespoon canola oil
- 1/2 to 1 cup chocolate chips (I use 1 cup)
- Preheat oven to 350 degrees. Spray a loaf pan with non-stick cooking spray.
- In a small bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside.
- In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil.
- Add dry mixture, stirring just until moistened; do not over mix. Fold in chocolate chips.
- Pour into pan. Bake for 50-60 minutes or until toothpick comes out clean. Let cool for 15 minutes.
- Prep Time: 10 mins
- Cook Time: 60 minutes
- Category: Breads
Recipe Source: Favorite Family Recipes Cookbook
Jenny Gibbs says
I make this often, and everyone loves it. America’s Test Kitchen recommends cooking the pumpkin with the spices on the stove for 6 min. to get rid of the “tinny pumpkin taste.” I’ve tried it both ways and don’t see a huge difference. I also think you’d need the pumpkin to cool so you don’t cook the egg. For buttermilk, I substitute low fat sour cream mixed with low fat milk. I just eyeball the mixture, approx. half and half, and it works great.