PSL season is here and you’re going to want this chocolate chip pumpkin bread recipe to have with your pumpkin-flavored coffee. 5 smart points per slice
Speaking of PSL, can you believe I’m almost 40 years old and I’ve never had one until now? Yeah, I live under a rock. I discovered at the farmers market this weekend I like espresso. I never really liked coffee and lately, I’ve been wanting to try it again and a latte was delicious served with ice and some vanilla sugar syrup. Those Premier Protein drinks that everyone has with their espresso for only 2 points, I now see what all the fuss is about. That’s amazing as well.
It’s funny how your tastebuds change over the years and things you used to not like, you like now. Let me know in the comments below what foods you used to dislike but like now.
This chocolate chip pumpkin bread is one of my absolute favorite recipes to make this time of year. I’ve tried coming up with different ways to make this bread lower in points like using a mashed banana as a replacement for the sugar. Pumpkin season only happens once a year, so embrace it. Make some bread and give the rest away to your friends. Jump to:
- How to make Chocolate Chip Pumpkin Bread
- Can I use a sugar substitute instead of sugar?
- Variations
- Other Delicious Pumpkin Recipes
- Weight Watchers Recipes | Chocolate Chip Pumpkin Bread
How to make Chocolate Chip Pumpkin Bread
Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
Yield: 32 servings (serving size: 1 slice)
On my youtube channel, I have another recipe for pumpkin bread that is only 3 points for slice instead of 5. Check it out here.
Can I use a sugar substitute instead of sugar?
I have not tried this recipe using any sugar substitutes yet. I’m not very familiar with the different kinds there are but if you would like to use a sugar replacement like Splenda let me know if you did in the comments below and how much you used.
Variations
If you don’t like chocolate chips try one of the following ingredients below. I entered in the recipe builder using sugar-free chocolate chips and it was still 5 points per slice.
- Dried cranberries and nuts
- Use sugar-free chocolate chips in place of regular chocolate chips
- Butterscotch chips or white chocolate chips
- Pumpkin seeds
- Top with cream cheese frosting
INGREDIENTS
- 1 ½ cups sugar
- 1 15 oz can of canned pumpkin
- ¼ cup canola oil
- ¼ cup applesauce, unsweetened applesauce
- 4 large egg whites, or 2 whole eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 ¼ teaspoons salt
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips
- Cooking spray
INSTRUCTIONS
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
- Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.
