Skinny Pumpkin Chocolate Chip Bread Add dry mixture, stirring just until moistened; do not over mix. This recipe is worth the time it takes to make. For the glaze combine chocolate chips and oil in a small bowl. Calories In Karen's Banana Pumpkin Chocolate Chip Bread. Also, I used fresh pumpkin puree, walnuts, homemade applesauce, and 1 real egg (for a 1/2 batch). A lightened up version of a pumpkin chocolate chip bread that is as easy as it is delicious. Preheat oven to 350°F (175°C). Pour into two 8x4-in. This pumpkin quick bread is also gluten-free, grain-free, and low and carbs making it keto-friendly. "I make it for the holidays and to give as hostess gifts.". Our keto pumpkin chocolate chip bread is moist, loaded with pumpkin flavor and studded with sugar-free chocolate chips for one seasonal treat.. "I modified a recipe to come up with this low-fat yet moist and tasty pumpkin bread," says Rita Horton of Lincoln, Illinois. Microwave for 30-45 seconds until chips are melted. Preheat the oven to 350 degrees F. Grease and flour a bread pan (I use 4.5 x 8.5 inch pan) and set aside. How to Store and Freeze Leftover Healthy Pumpkin Chocolate Chip Bread. Pour into pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Calories In 100 Days of Real Food Pumpkin Chocolate Chip Bread/Muffins. In a large mixing bowl, add sugar, pumpkin puree, oil, water and egg. In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. Stir and drizzle over warm bread. Ingredients 3 cups white sugar 1 (15 ounce) can pumpkin puree 1 cup vegetable oil ⅔ cup water 4 eggs 3 ½ cups all-purpose flour 1 tablespoon ground cinnamon 1 tablespoon ground nutmeg 2 … It turned out nice, but was rather dense; don't know if that is due to living at 5400 ft in elevation (but I did leave out some leaven and added extra flour to compensate for the elevation). Calories: 311, Fat: 14g, Carbs: 49g, Protein: 3g, Fiber: 2g. In a large bowl, stir together the pumpkin, Greek yogurt, egg, vanilla, coconut oil … Fold in chocolate chips. In a bowl, combine the sugar, pumpkin, applesauce and egg substitute; mix well. He loved it - I didn't tell him it was low fat & low sugar. 1/2 cup (85g) semisweet chocolate chips; NOTE: If you don’t have pumpkin spice, add 1 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to the bread batter instead. I did tweak the recipe a little: added 1 tblsp oil, used 2 1/3 cup white & 1 cup whole wheat flour, added about 1/4 tsp extra cinnamon. That’s right. I figured it’s the last week of September and we are almost to the 1st day of fall so it’s time. I mixed by hand with a fork too. Let cool for 15 minutes. Enjoy this sweet and spicy chocolate chip pumpkin bread for breakfast or as a tasty mid-afternoon treat. The bread is moist, refined sugar free and 100% addicting. Directions. Ingredients 1 ¼ cups white whole-wheat flour 1 ½ teaspoons pumpkin pie spice 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup unseasoned pumpkin puree ⅔ cup packed … I made a 1/2 batch for my family of 2. Directions. The BEST healthy Chocolate Chip Pumpkin Bread – a healthy version of the famous Starbucks Pumpkin Bread. You read the title correctly. ... 100-Calorie Magical Maple Pumpkin … Ingredients 1 ½ cups whole wheat flour 1 teaspoon baking soda ½ teaspoon salt 1 cup canned pumpkin pie filling ½ cup unsweetened applesauce ½ cup white sugar 1 egg 2 egg whites ½ … Very good, and easy to make. Prep Time: It combines the flavor of chocolate and pumpkin beautifully. Grease one 8-inch-by-4-inch loaf pan, and set aside. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. PUMPKIN baby! This is a great Fall themed bread that's perfect for breakfast, brunch, or even as dessert! Ingredients 2 cups whole wheat flour 1 teaspoon baking soda 2 teaspoon pumpkin pie spice 1/4 teaspoon cinnamon 1/4 teaspoon salt 1 cup pumpkin puree 1/2 cup maple syrup 1/4 cup coconut oil, melted 1 teaspoons vanilla 2 eggs 1/2 cup dark chocolate chips Calories: 141, Fat: 4g, Carbs: 26g, Protein: 3g, Fiber: 3g. Cool for 10 minutes before removing from pans to wire racks. Bake for 50-60 minutes or until toothpick comes out clean. Freeze leftovers in a freezer safe bag (be sure to squeeze all the air out) after being wrapped in plastic-wrap for up to 3 … Calories: 252, Fat: 13g, Carbs: 33g, Protein: 4g, Fiber: 4g. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; gradually add to pumpkin mixture and mix well. Taste of Home is America's #1 cooking magazine. loaf pans coated with cooking spray. Store leftover pumpkin chocolate chip bread in the fridge in an airtight container for up to a week. Also used 1 cup sugar & 1 cup Splenda because my husband is diabetic. Contest-Winning Chocolate Chip Pumpkin Bread, 25 Perfect Pumpkin Bread Recipes for Fall, Do Not Sell My Personal Information – CA Residents. Perfect for the fall! With a few low-fat baking tricks, our healthy pumpkin bread recipe shaved 33 percent of the calories and more than half the fat from the original recipe. Stir in nuts or raisins if desired.

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