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.
If you enjoy pumpkin recipes try Pumpkin Fluff, 5 Easy Recipes with Cake Mix and Canned Pumpkin, 15 Pumpkin Recipes for Weight Watchers, and Pumpkin Muffins with Chocolate Chips.
Jump to:
Ingredients Needed
- Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- Canned pumpkin - is a versatile ingredient that can be used in a wide variety of recipes, from sweet to savory. Made from cooked and mashed pumpkin, it is commonly used in baking and cooking to add a rich, creamy texture and a subtle sweetness. I have tested this recipe with canned pumpkin puree and Pumpkin pie filling. Both work out great!
- Canola oil - is a type of vegetable oil that is derived from the seeds of the canola plant. It is commonly used in cooking and baking, as it has a neutral flavor and a high smoke point, which means it can be heated to high temperatures without smoking or burning.
- Applesauce, unsweetened applesauce
- Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Ground cinnamon - is a spice that comes from the inner bark of several trees from the genus Cinnamomum.
- Salt
- Baking soda - also known as sodium bicarbonate, is a white crystalline powder that is commonly used in baking as a leavening agent
- Semisweet chocolate chips - come in a variety of sizes, ranging from mini chips to large chunks. Use whatever you prefer.
- Cooking spray
- See the recipe card below for a full list of ingredients and measurements.
How to make Chocolate Chip Pumpkin Bread
Step 1: Preheat oven to 350°.
Step 2: Combine first 5 ingredients in a large bowl, stirring well with a whisk.
Step 3: Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk.
Step 4: Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips. Lightly spoon flour into dry measuring cups; level with a knife.
Step 5: 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.
Step 4: 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 to Try
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, cherries, or raisins can add a chewy texture and a burst of sweetness that contrasts nicely with the earthiness of the pumpkin.
- Use sugar-free chocolate chips in place of regular chocolate chips
- Butterscotch chips or white chocolate chips
- Consider folding in a cup of chopped walnuts, pumpkin seeds, pecans, or a mix of pumpkin and sunflower seeds right before baking.
- If you're feeling adventurous, a swirl of nut butter throughout the batter before it hits the oven can introduce a creamy, rich flavor that complements the pumpkin beautifully.
How do I store leftovers?
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container.
Recommended Tools to Make This Recipe
Bread loaf pans - for pouring the pumpkin batter and baking the bread loaf in the oven.
Spatulas - for mixing and combing the wet ingredients into the dry ingredients.
If you tried this Chocolate Chip Pumpkin Bread any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Weight Watchers Recipes | Chocolate Chip Pumpkin Bread
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Total Time: 1 hr 35 min
- Yield: 32 slices 1x
- Category: Fall
- Method: Oven
- Cuisine: American
Description
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
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.
Notes
WW Freestyle Points: 5 (1 slice)
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 14g
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
Jenna says
I don't mind if you make changes to this recipe. Use sugar substitutes if you want as well.I just don't like sugar substitutes. They all hurt my gut.
Karen Boston says
I think the recipe is going to be enjoyed but I would be aware that it’s really a small portion for what is considered a serving. To be really WW friendly and sustainable, those trying to make something for regular snacking need to make adjustments. Part or all of the sugar could be substituted and the amount of chips reduced. If you’re looking for a treat, then, make as is.
Shellseeker says
Very good recipe. I reduced sugar (half) to 3/4 cup and didn't miss it. The pumpkin savor flavor was delish!
Thanks!
Hollie Arts says
Would you be willing to send the original recipe to my email? My kids love it and I get requests for it when I go to holiday dinners.
Jenna says
The recipe before wasn't very WW friendly so I changed the recipe. Sorry.
Hollie says
This recipe changed... do you have the recipe recipe with egg whites? I’ve used it severel times and now I click on this link and this recipe calls for bananas and whole eggs.
Leslie kerr says
This is truly the best pumpkin bread! I've been making it fit years!!
Dinetonite says
Oh my goodness! These look super yummy. We are so having these this week! 🙂 Thanks for the recipe.