Chocolate Chip Pumpkin Bread

This Chocolate Chip Pumpkin Bread is easy to make, lightly sweet, and WW friendly. Perfect for breakfast, dessert, or a snack this Fall!

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chocolate chip pumpkin bread

I absolutely adore pumpkin bread. Back in the day, my Fall Starbucks order would be a coffee with a slice of pumpkin bread, and it was a little bit of heaven. However, traditional pumpkin bread is super high in sugar, fat, and calories, plus it’s not particularly Weight Watchers friendly. A typical piece can run anywhere from 10 to 20 points just for the single slice.  I created this lighter Chocolate Chip Pumpkin Bread which is made with a few ingredients you probably have in your pantry anyway, and it’s significantly lower in sugar, fat, and WW points. 

It’s still light and fluffy, sweet, and full of pumpkin flavor (plus chocolate!). It’s perfect for the fall, and makes for a great dessert, snack, or even breakfast. Hope you enjoy it as much as I do! 

chocolate chip pumpkin bread

Making chocolate chip pumpkin bread

Making this delicious fall treat is super simple. First, you combine your dry ingredients, which are flour, baking soda, baking powder, and pumpkin spice in a small bowl. Mix together well to ensure there are no clumps of flour, sifting it, if need be. Set aside while you work with your wet ingredients.  

In a large mixing bowl, combine pumpkin, purée, applesauce, eggs, vanilla, and brown sugar. Mix well until it is totally smooth. I had your dry ingredients into the wet ingredients and mix it all together until you have a uniform better. Fold and chocolate chips, reserving some extra for topping, if desired.  

Pour your batter into a well greased 9 x 5 loaf pan and bake at 350F for 50 to 55 minutes until your bread is golden brown and a toothpick comes out clean. Let it cool, then slice it into eight pieces and enjoy! It’s delicious warmed up or cold. 

If you’re looking for more pumpkin breakfast goodness, try my pumpkin banana muffins, pumpkin waffles, or pumpkin pancakes!

chocolate chip pumpkin bread

Chocolate Chip Pumpkin Bread

Jacklin Altman
This Chocolate Chip Pumpkin Bread is easy to make, lightly sweet, and WW friendly. Perfect for breakfast, dessert, or a snack this Fall!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 137 kcal

Equipment

  • Mixing Bowls
  • 9×5 Loaf Pan
  • Oven

Ingredients
  

  • 1 3/4 c flour
  • 2 Tsp pumpkin spice
  • 1 Tsp baking soda
  • 1 Tsp baking powder
  • 3/4 cup brown swerve
  • 1/2 Tsp salt
  • 2 oz applesauce
  • 1 1/2 Tsp vanilla
  • 2 eggs
  • 15 oz pumpkin
  • 1/3 cup sugar free dark chocolate chips about 100

Instructions
 

  • Preheat oven to 350F.
  • In a small mixing bowl, combine flour, baking soda, baking powder, pumpkin spice, and mix together. You can also sift it so there are no crumbs.
  • In a large mixing bowl, combine pumpkin, egg, applesauce, vanilla, brown sugar and mix well.
  • Add dry ingredients to the wet ingredients and mix well. Fold in chocolate chips and mix.
  • Spray a 9×5 loaf pan well with cooking spray and pour in batter. If desired, add extra chocolate chips on top.
  • Bake 50-55 min, until a toothpick inserted in the middle comes out clean. Let cool, slice into 10 slices, and enjoy!

Notes

Makes 10 slices at 3 points each. Click here to add to WW app.

Nutrition

Calories: 137kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 33mgSodium: 282mgPotassium: 189mgFiber: 1gSugar: 2gVitamin A: 3670IUVitamin C: 4mgCalcium: 44mgIron: 2mg
Keyword pumpkin, pumpkin spice, loaf, WW, dessert, bread
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