Yield
32 servings (serving size: 1 slice)

Looking for a dessert recipe that everyone in your family can enjoy—even family members trying to cut back on their cholesterol? Look no further.

This chocolate chip pumpkin bread recipe creates a delicious, sweet treat that is low in cholesterol, thanks to the egg whites, and is high in vitamin A and fiber, so it’s super satiating and will help cut cravings.

RELATED: 8 Fall Treats Under 80 Calories

Replacing whole eggs with egg whites keeps this classic quick bread cholesterol-free and cuts the saturated fat in half, while fiber-rich pumpkin provides your entire daily vitamin A requirement with just one slice. Look for dark chocolate chips (made without milk) with at least 60% cocoa for an antioxidant boost. 

RELATED: 9 Healthier Dessert Recipes for Fall

Watch the video to see how to make this Fall treat and serve it at your next family gathering.

Recipe Is:

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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.

Step 3

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.

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