Nov 18, 2010

Low Fat Chocolate Chip Pumpkin Bread and More Linkage

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 oil unsweetened applesauce
  • 1/4 cup fat-free vanilla pudding Greek 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.

Fun Linkage:
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