Tuesday, January 28, 2014

Pumpkin Chocolate Chip Bread

Today was one of the coldest days of the year thus far. I decided to turn on the oven to warm things up a bit. This pumpkin bread was so good, it was hard to stop at one piece. You will be pleased to know that I worked hard to get this down to 3 points per slice! I like to cut my bread into 16 pieces by first cutting into 8 thick slices and then cutting those slices in half. It gives the perception of being a more hearty helping! Enjoy!

Makes 2 loaves, 16 slices each ( 1 slice = 3 points +)

  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 6 oz. fat-free vanilla or plain Greek yogurt
  • 1/4 c. canola oil
  • 1 c. egg beaters
  • 2-1/3 c. white whole wheat flour
  • 1 c. all-purpose flour
  • 2 tsp. baking soda
  • 1-1/2 tsp. salt
  • 1-1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 2/3 c. water
  • 1 ( 15 oz) can pumpkin
  • 1/2 c. mini chocolate chips

Preheat oven to 350 and spray two loaf pans with nonstick spray.
Beat sugars, yogurt, oil, and egg beaters.

In a medium bowl, combine flours, baking soda, salt, cinnamon and nutmeg. Add flour mixture alternately with water to sugar mixture. Beat until just mixed. Add pumpkin and beat until just blended. Stir in chocolate chips.
Pour batter into loaf pans. Bake 45 minutes or until toothpick inserted near the center comes out clean. 

Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely.

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