Why YES you can have “low fat” and “chocolate chip” in the same recipe! I proved this theory tonight. Remember when I made the Cooking Light recipe for Banana Cake even lighter by just a few simple substitutions? Yep, I slapped CL in the face again by modifying their Chocolate Chip Pumpkin Bread recipe.
Chocolate Chip Pumpkin Bread adapted from Cooking Light
Ingredients
- 1 cup sugar
- 1 cup canned pumpkin
- 1/4 cup
canola oilunsweetened applesauce - 1/4 cup fat-free
vanilla puddingGreek yogurt - 2 large egg whites
- 1 1/2 cups all purpose flour
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 cup semisweet chocolate chips
- cooking spray
Preparation
- Preheat oven to 350*
- Combine first 5 ingredients in a large bowl, stirring well with a whisk. In a medium bowl, combine flour, cinnamon, salt, and baking soda. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
- Spoon batter into a loaf pan coated with cooking spray. Bake for 40-45 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan, then remove. Cool completely on wire rack. Makes 16 slices.
I was so excited that the loaf cracked so perfectly down the middle. My roommate thought it looked like something out of a magazine. Haha!
The loaf smelled incredible, and it permeated throughout the kitchen once I sliced it in half.
This is a really moist loaf due to the addition of applesauce and Greek yogurt. We had to eat it warm while the chocolate chips were still melty…yes melty is a word. My slab:
I can’t wait to have this for breakfast with a side of Greek yogurt…topped with extra cinnamon. Mmmm. Yes, Auntie Kelly, I saved some for you 
Although my version has only 14 calories less than the original, the fat has been reduced from 5g to 2g! And you still get your chocolate fix.
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