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
Scale
- 1 1/2 cups sugar
- 1 15 oz can of canned pumpkin
- 1/4 cup canola oil
- 1/4 cup applesauce, unsweetened applesauce
- 4 large egg whites, or 2 whole eggs
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/4 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