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
- 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
- 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.